Every week I pick up turkey mince in the supermarket and end up putting it back down because I don’t have many recipes that use it! So this week I decided to try using it in a pasta bake and it worked really well! This has a hint of a bolognaise feel to it but sweeter and creamier. It went down a treat!
2-3 cloves of garlic
200g dried pasta (use gluten free pasta if required)
500g turkey mince
1 teaspoon oregano
1 teaspoon parsley
4-5 large handfuls of baby spinach
1 small tin of sweetcorn
4 large tablespoons of mascarpone
Dice the onions, finely chop the garlic and peel and cut the carrots into small cubes.
Cook the pasta as per the packet instructions- only reduce the cooking time by a couple of minutes.
Heat a tablespoon of oil in a large pan and add the onions. Cook on a medium low heat for a couple of minutes.
Add the carrot and garlic and continue to cook for 5mins.
Turn the heat up to high and add the turkey mince. Work it with a wooden spoon or spatula as it cooks to avoid lumps forming.
Add the oregano and parsley and mix through
Add the spinach (you can do this a handful at a time if you can’t fit it all in the pan) and stir until it’s wilted.
Drain the tin of sweetcorn and add to the pan. Mix through.
Add the passata to the pan. Stir it through the veg and turkey mix.
Add the mascarpone and stir through.
Bring to the boil then simmer gently for around 10mins until the carrot is soft.
Tip the cooked pasta into the pan and mix through. I like to use shells because the sauce gathers in them nicely!
Pour everything into an ovenproof dish
Grate a little cheddar on top then pop it into the oven on 180 degrees for 25mins.