Turkey Pasta Bake
This recipe was sent to us by Michelle Rice, one of our online blogger mums. Her challenge was to cook a family meal using turkey for under £10. Here's what she thought:
Utterly Scrummy
utterlyscrummy.blogspot.co.uk
What we thought:
I decided to substitute turkey for our usual meat of choice in a pasta bake. They devoured it then happily asked for seconds. Once they were full and contented I told them that what they had just eaten was in fact Turkey Pasta Bake instead of their usual version. They were all rather shocked, as you can imagine, but are keen to try more turkey recipes. 
  •     
  • Serves: 3-4
  • Prep: 10min
  • Cook: 60min
  • Print
Essential Ingredient:
Turkey Mince
Ingredients
2 cups dried pasta

1 Tblsp olive oil

1 pepper, diced (any colour will do)

1 onion, diced

3 garlic cloves, crushed

500g turkey mince

2 Tblsp tomato paste

700g jar tomato passata

2 Tblsp chopped fresh oregano leaves, or 1 - 2 tsp dried oregano

For the rich cheese sauce:

50g butter

2 Tblsp plain flour

750ml milk

1 cup grated mature cheddar cheese

3 free range eggs, lightly beaten




To serve:
Salad or mixed vegetables.
Prepare this dish anytime and reheat with pride – it’s always a winner.
Method
  1. Cook the pasta according to packet instructions in a large saucepan of boiling, salted water. Drain the pasta well and then transfer it to a 12 cup/3 litre capacity ovenproof dish.
  2. Whilst the pasta is boiling, heat the oil in a frying pan over a medium-high heat. Add the onion, garlic and pepper. Cook for about 3 minutes, stirring often, until the onion and pepper have softened.
  3. Add the turkey mince and then brown it, breaking it up as it cooks. This should take about 8 minutes or so. Stir in the tomato paste, passata and fresh or dried oregano. Reduce the heat to medium and simmer the sauce for about 10 minutes or until it thickens. Take the sauce off the heat and set aside while you make the cheese sauce.
  4. Preheat your oven to 180°C/160°C fan-forced. Make bechamel sauce.
  5. Melt the butter in a saucepan over a medium heat. Once the butter is bubbling add the flour. Cook, stirring constantly, for 1 minute or so. This helps your cheese sauce not to taste floury. Gradually stir in the milk, whisking to avoid lumps. You should end up with a smooth sauce. Cook, stirring constantly, for 5 minutes until the sauce boils and thickens. Take the sauce off the heat and stir in the cheese. Let the sauce cool for a few minutes and then whisk in the lightly beaten eggs.
  6. Mix the mince mixture through the pasta in the ovenproof dish. Pour the cheese sauce over the top. Cover the dish with kitchen foil. Bake for 15 minutes, then remove the foil and bake for another 10 minutes or so until the top is lightly golden. Take it out of the oven and let it stand for 5 minutes then serve.
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