Leftover Turkey Pasta Bake

TurkeyBake 500x333 Leftover Turkey Pasta Bake

Looking for a tasty way to use up that leftover turkey that your kids will love? This easy casserole is a quick way to please a crowd AND sneak some fresh veggies in to boot! And the best part is this is you can adapt the ingredients to suit your tastes. And if you don’t have leftover turkey, use chicken!

Ingredients

  • 2 tablespoons olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tablespoon oregano
  • 1 teaspoon freshly ground black pepper
  • salt to taste
  • 1 (16-ounce) carton cottage cheese
  • 4 cups cooked penne pasta (about 8 ounces uncooked)
  • 2 cups cooked, diced turkey
  • 1 ½ cups shredded sharp cheddar cheese
  • 1/2 cup milk

Directions

Leftover Turkey Pasta Bake
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Use up that leftover turkey with this amazing dish!
Ingredients
  • • 2 tablespoons olive oil
  • • 3 cups diced mushrooms
  • • 1 cup chopped onion
  • • 1 cup chopped red bell pepper
  • • 3 cups chopped fresh spinach
  • • 1 tablespoon oregano
  • • 1 teaspoon freshly ground black pepper
  • • salt to taste
  • • 1 (16-ounce) carton cottage cheese
  • • 4 cups cooked penne pasta (about 8 ounces uncooked)
  • • 2 cups cooked, diced turkey
  • • 1 ½ cups shredded sharp cheddar cheese
  • • ½ cup milk
Instructions
  1. Preheat oven to 425°.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
  3. Place cottage cheese in a food processor; process until very smooth.
  4. Combine spinach mixture, cottage cheese, pasta, turkey, 1 cup cheddar cheese and milk in a large bowl. Add salt if needed.
  5. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining ½ cup cheddar cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

  1. Preheat oven to 425°.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, salt and black pepper; sauté 3 minutes or just until spinach wilts.
  3. Place cottage cheese in a food processor; process until very smooth.
  4. Combine spinach mixture, cottage cheese, pasta, turkey, 1 cup cheddar cheese and milk in a large bowl. Add salt if needed.
  5. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheddar cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

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