Turkey Pasta Bake

Name: Turkey Pasta Bake
Cook time: 30 min
Yield: 4 servings
Ingredients: 300g penne pasta (dry); 400g cooked roast turkey, shredded; 400g tinned tomatoes; 150ml double cream; 200g mature cheddar cheese, grated; 150g onion, finely diced; 10g garlic, minced; 15ml sunflower oil

A comforting, golden-brown oven-baked dish that perfectly repurposes leftover roast turkey into a creamy, savoury pasta meal.

30 min

Cook time

Servings

Easy

Difficulty

~910

Calories

Nutrition (per serving)

910

Calories · kcal

Protein · g

Carbs · g

Fat · g

Ingredients

penne pasta (dry) — 300g
cooked roast turkey, shredded — 400g
tinned tomatoes — 400g
double cream — 150ml
mature cheddar cheese, grated — 200g
onion, finely diced — 150g
garlic, minced — 10g
sunflower oil — 15ml

Method

1
Preheat your oven to 200C/180C fan.
2
Boil the penne in salted water for 2 minutes less than the packet instructions, then drain and set aside.
3
Heat the sunflower oil in a frying pan and soften the onion for 5 minutes. Add the garlic and cook for 1 minute.
4
Pour in the tinned tomatoes, bring to a simmer, then stir in the double cream and shredded turkey.
5
Combine the cooked pasta with the turkey sauce in the baking dish.
6
Top with the grated mature cheddar cheese.
7
Bake in the oven for 15-20 minutes until the cheese is bubbling and golden.

Allergens to check

Gluten, Dairy

Why this works

The combination of tangy tomatoes and rich double cream creates a velvety sauce that binds the lean turkey and pasta together, while the mature cheddar provides a sharp, salty crust that crisps up beautifully in the oven.

Equipment

Large saucepan, Frying pan, Ovenproof baking dish, Wooden spoon, Colander

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