Empty My Fridge
Leftover Turkey Pasta Bake with Ham and Cheese
Ingredients
- Pasta · dried400 g
- Vegetable oil1 tbsp
- Onion · peeled chopped1
- Bell pepper · seeded chopped2
- Garlic · peeled minced2 cloves
- Salt¼ tsp
- Black pepper¼ tsp
- Ham · cooked cubed shredded200 g
- Turkey · cooked shredded250 g
- Tomato · paste, chopped1 tbsp + 3 x 400 g
- Stock cube1
- Thyme · finely chopped1 tbsp + 3–4 sprigs
- Sugar1 tsp
- Spinach100 g
- Cheese · grated chopped finely250 g
- Parsley · roughly1 bunch
Instructions
- Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than the pack says. Drain.
- While the pasta cooks, heat the oil in a large frying pan over medium heat.
- Cook the onion for 3-4 minutes, until softened.
- Add the peppers, salt, black pepper and garlic and cook for 2 minutes.
- Add the ham, turkey, tomato puree, crumbled stock cube and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and sugar. Bring to a gentle bubble, then add the pasta and spinach. Stir everything together and transfer to a large baking dish.
- Top with the mixed cheese and bake for 20-25 minutes, until the cheese is golden brown.
- Serve topped with fresh herbs and black pepper.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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