If you have some leftover turkey from Thanksgiving, this recipe will give you a simple idea to prepare a tasty dinner for your family. Baked pasta with turkey, mushrooms and peas… quick and easy to make, with creamy bechamel. It is quite similar to turkey tetrazzini, in my personal version. Try this recipe, it is very yummy and simple to make!
Try also my Turkey Bruschetta!
- DifficultyVery easy
- CostCheap
- Preparation time15 Minutes
- Cooking time25 Minutes
- Serving2
- Cooking methodOven
Ingredients
Tools
Preparation of baked pasta with turkey
Clean the mushrooms (I used cremini, but you can choose other types) and chop them into small pieces.
Put the mushrooms in a pan with a drizzle of olive oil and a pinch of salt.
Cook on medium-high heat for a few minutes, mixing frequently.
Add the onion (finely chopped), the peas and the leftover turkey, shredded into pieces.
Keep cooking on medium heat for 7-8 minutes, stirring.
In a saucepan, mix butter with flour and cook for 1-2 minutes. Pour the milk, add salt and pepper and stir on medium heat until the sauce will thicken.
Meanwhile, cook pasta until al dente, in salted boiling water, following the instructions.
Drain it and put in the pan. Pour half of the sauce and mix.
Put all the ingredients in a baking dish and cover with the remaining sauce.
Add some grated Parmesan cheese and some bread crumbs on top. Put in the oven at 370° F, and cook for about 20 minutes.
Baked pasta with turkey is ready, serve hot or warm… and enjoy!
Notes
I used gemelli, but you can use any type of pasta, even spaghetti if you like.
You can use turkey breast or other leftover parts.
You can avoid peas or mushrooms.
Take a look at my Italian food blog Pelle di Pollo!
Varied doses for servings