Turkey Pasta Bake
Turn your leftover turkey into a comforting casserole with this cheesy turkey pasta bake. The creamy sauce gets an extra kick of flavor from white wine.
Servings: 6 Servings
Ingredients
- 8 ounces Farfalle pasta or your choice of pasta
- 1 tablespoon butter
- 2 tablespoons olive oil
- 8 ounces button mushrooms sliced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 onion diced
- 1 garlic clove minced
- 2 tablespoons all-purpose flour
- ¾ cup dry white wine
- 1 ½ cup chicken broth
- 1 ½ cups grated Parmesan cheese
- 2 cups baby spinach
- 2 to 3 cups leftover shredded turkey
- 2 cups shredded mozzarella cheese
Instructions
- Pre-heat the oven to 375°F and grease a 13x9 inch casserole dish.
- Fill a large pot with water, salt it generously and bring it to a boil. Add the pasta and cook it for 2 minutes LESS than indicated on the package. The goal is to under-cook the pasta as it will continue to cook in the oven. Reserve ½ cup of cooking water then drain the pasta and return it to the pot.
- Add the mushrooms and a ¼ cup of water to a large, non-stick skillet. When the liquid cooks off, add the butter and oil and cook until the mushrooms are slightly brown, about 4 minutes. Season with salt and pepper then add the onion and cook until tender. When the onion is soft and tender add the garlic and cook for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir for a minute to cook the flour.
- Stir in the wine and broth and bring to a simmer and cook for 3 to 4 minutes until thick. Stir in the parmesan cheese.
- Stir in the spinach and cook until it wilts down. Add the cooked pasta and shredded turkey. Pour the mixture into the casserole dish and top with mozzarella cheese. Bake for 30 minutes uncovered.
- Sprinkle with chopped parsley and serve.
Notes
Salt the pasta water: Season it generously. This is your first chance to build flavor.
Undercook the pasta: Pull it a couple of minutes shy of al dente so it won’t turn mushy as it bakes.
Cook mushrooms properly: Start with a splash of water to release moisture, then brown. If not using a nonstick pan, add a little oil.
Use frozen spinach if preferred: An 8-ounce package works well. Just thaw and drain thoroughly before adding.
Nutrition
Serving: 1 serving | Calories: 622kcal | Carbohydrates: 25g | Protein: 57g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1219mg | Fiber: 2g | Sugar: 3g
