Turkey and pumpkin pasta bake
Prep:
20 mins
Cook:
30 mins
This chicken and pumpkin pasta bake has a delicious flavour that will feed a house full of hungry mouths.
1/2 large butternut pumpkin, peeled and cubed
2 tbsp olive oil
500g rigatoni pasta, cooked
2 tbsp olive oil
3 turkey breast fillets, diced
3 rashers middle bacon, diced
70g butter
75g plain flour
960ml milk
1 tbsp chicken stock powder
180g cheddar cheese, grated
1 yellow pepper, sliced
30g peas
50g baby spinach leaves
60g parmesan cheese, grated
Preheat the oven to 180°C o gas mark 4. Line a baking tray with baking paper.
Toss pumpkin in 2 tbsp olive oil and lay out on the tray. Bake for 30 minutes until golden. Set aside.
In a frying pan, heat a little oil and fry the turkey until it is golden. Add the bacon and cook for a further 4 minutes. Set aside.
Using the same pan melt the butter and sprinkle in the flour. Stirring constantly, cook the flour for 2-3 minutes before pouring in the milk. Add the grated cheese and chicken stock powder.
Toss the chicken, bacon, peas, pepper, pasta, sauce, pumpkin and spinach leaves together. Pour into a large baking dish and sprinkle the parmesan cheese over the top.
Bake for 25-30 minutes until the pasta is heated through and the cheese is golden on top.
Serves
4
Preparation Time
20 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Cheese, Pasta & Noodles, Turkey, Vegetables
Recipe Type
Dinner, Family Dinners, Pasta/Noodles
Level of Difficulty
Easy
