Skip to main content

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! 



Labels:

Comments

Post a Comment

Popular posts from this blog

Pork and kimchi stew

  Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...
Post a Comment
Read more

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...
Post a Comment
Read more

Baked ham hock pots

  Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...
Post a Comment
Read more