Leftover Turkey Pasta Bake
Pasta bake is a fantastic way to use up leftover Christmas turkey. Leftover Turkey Pasta Bake is cheap, easy to make and super tasty. It’s also a great way to use leftover veggies and even cheese.
Servings 6 Portions
Calories 645kcal
Ingredients
- Cooking Spray or a splash of oil
- 1 Red Onion Finely Diced
- 1 Clove Garlic Crushed
- 2 Leeks Sliced
- 300 g Unsmoked Bacon Chopped into 1-2cm pieces
- 500 g Cooked Turkey Or as much as you’ve got, chopped into chunks
- 200 ml White Wine
- 300 g Half Fat Crème Fraiche
- 1 Teaspoon Tarragon
- 1 Tablespoon Dijon Mustard
- 150 g Frozen Peas
- 250 g Pasta Something like Rigatoni
- 20 g Parmesan Grated
- 60 g Cheddar Cheese Grated
Instructions
- Cook the pasta to the package instructions, but for half of the time, usually around 5 minutes, drain and set to one side.
- Preheat the oven to 180 degrees (fan assisted).
- Heat the oil in a large flameproof, ovenproof dish over medium heat on the hob
- Fry the onions and garlic for 3 minutes, stirring often, until soft.
- Add the bacon and leeks and fry for 5 minutes, stirring often.
- Add the cooked turkey and pour in the wine.
- Stir and simmer for 3 minutes, stirring often.
- Remove from the heat and stir in the crème Fraiche, tarragon, mustard and peas.
- Return to the heat and bring to a simmer, stirring often.
- Simmer for 10 minutes, stirring occasionally.
- Remove from the heat.
- Stir through the pasta.
- Sprinkle on the parmesan and cheddar.
- Bake uncovered in the oven for 30 minutes until the cheese is melted and browned.
Notes
- I use rigatoni because the sauce sticks in the ridges, instead of running off.
- Add leftover veg with the peas if you have some.
- Swap bacon for ham if you have leftovers.
- If you don’t have a dish that’s suitable for on the hob and in the oven, start in a large frying pan, before transferring to an ovenproof dish to bake.