Description
This Leftover Turkey Pasta Bake is a comforting and family-friendly dish perfect for repurposing cooked turkey. Combining sautéed leeks, mushrooms, garlic, tender baby spinach, creamy cheese, and pasta cooked in flavorful turkey stock, this casserole is baked to golden perfection, making it a hearty meal that everyone will enjoy.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 leek, roughly chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, crushed
- 2 big handfuls fresh baby spinach leaves
Pasta and Liquids
- 250 grams dry shells or macaroni pasta
- 1 cup chicken/turkey stock
- 1 1/4 cups water (plus up to 1/2 cup more if needed)
Protein and Dairy
- 3 cups cooked turkey, roughly chopped
- 1 cup thickened cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat the oven: Set your oven to 190°C (170°C fan forced) or 375°F to get it ready for baking the pasta bake later.
- Sauté the vegetables: Heat olive oil in a large oven-safe pan over medium-high heat. Add the roughly chopped leek and sliced mushrooms, cooking them for 2-3 minutes until softened. Then add the crushed garlic and sauté for another minute to develop the flavors.
- Cook the pasta: To the pan, add the dry pasta, chicken or turkey stock, 1 1/4 cups water, salt, and cracked black pepper. Stir and cook for about 12 minutes until the pasta is nearly cooked but still slightly firm. If the mixture is drying out, add up to 1/2 cup more water as needed.
- Add spinach, turkey, and cream: Stir in the fresh baby spinach leaves, chopped cooked turkey, and the thickened cream along with two-thirds of the combined shredded Gruyère and mozzarella cheeses. Mix well so the cheese melts and blends smoothly with the other ingredients.
- Sprinkle with cheese and bake: Scatter the remaining cheese evenly over the top of the mixture. Transfer the oven-safe pan to the preheated oven and bake uncovered for 15-20 minutes until the top is beautifully golden brown and bubbling.
- Serve and enjoy: Remove from oven and let cool slightly if needed. Serve warm for a delicious and hearty meal, perfect to enjoy as a family while making the most of your holiday turkey leftovers.
Notes
- You can substitute Gruyère with Swiss or cheddar cheese if preferred.
- If you don’t have turkey stock, chicken stock or vegetable stock can be used as an alternative.
- Make sure the pan is oven-safe before starting the recipe to avoid transferring contents midway.
- Adjust seasoning towards the end before baking if necessary.
- This dish can be prepared a day ahead and reheated in the oven for convenience.
