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Turkey pasta bake

 


Method 1


Ingredients


2 tbsp olive oil

1 onion

finely chopped

3 garlic cloves

crushed

2 tsp tomato purée

2 x 400g cans chopped tomatoes

1 tbsp red wine vinegar

1 tsp dried oregano

pinch of chilli flakes

(optional)

400g leftover roast turkey

or chicken, shredded

400g dried pasta

(we used penne)

6 leftover pigs in blankets

125g ball of mozzarella

or 100g grated mozzarella

25g parmesan

or strong cheddar, grated


step 1

Heat the oil in a pan over a low-medium heat and fry the onion for 8-10 mins until softened and starting to caramelise. Stir in the garlic and tomato purée, and cook for 1-2 mins more. Tip in the chopped tomatoes, vinegar, oregano, chilli and 2 tsp sugar, then season well and bring to a simmer. Swill out the tomato cans with a splash of water and stir this into the sauce, then partially cover the pan with a lid and cook for 15-20 mins until the tomatoes have reduced to a rich sauce. Crush any large pieces of tomato with a vegetable masher, if you like. Stir through the turkey or chicken and any other cooked meat you want to use up.


step 2

Meanwhile, boil the kettle. Pour the hot water into a large saucepan, season with salt and bring back to the boil. Cook the pasta for a minute less than pack instructions or until al dente. Drain, reserving a mugful of the pasta cooking water.


step 3

Tip the pasta into the sauce and stir to combine, adding some of the reserved water to loosen, if needed. Transfer to a baking dish, then tuck in the pigs in blankets or put on top. Scatter over the cheeses. Once cool, will keep covered and chilled for a day, or frozen for a month. Defrost in the fridge overnight before cooking.


step 4

If cooking imnmediately after prep, heat the grill to high and cook for 8-10 mins until the cheese is bubbling and golden. If cooking from chilled or defrosted, heat the oven to 200C/180C fan/gas 6 and cook for 25-30 mins until piping hot and the cheese has melted.



Method 2


Ingredients:

- 1 lb ground turkey

- 1 lb pasta (such as penne or rotini)

- 1 (24 oz) jar of marinara sauce

- 1 cup shredded mozzarella cheese

- 1/2 cup grated Parmesan cheese

- 1/2 cup chopped onion

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- Salt and pepper to taste

- Olive oil for cooking


Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the pasta according to package instructions until it's al dente. Drain and set aside.

3. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until they're soft and fragrant.

4. Add the ground turkey to the skillet and cook until it's browned and fully cooked. Season with salt, pepper, oregano, and basil.

5. Stir in the marinara sauce and let the mixture simmer for a few minutes.

6. Combine the cooked pasta with the turkey and sauce mixture in a large baking dish.

7. Sprinkle the mozzarella and Parmesan cheese over the top.

8. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

9. Let it cool slightly before serving. Enjoy your delicious turkey pasta bake! 



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