Turkey Spaghetti Bake
This is the perfect meal to use up leftover Thanksgiving turkey and not feel like it's the same old, same old.
Servings: 4 servings
Ingredients
- ½ pound spaghetti
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic finely chopped
- 1 ½ cups leftover shredded turkey or chicken
- ½ cup heavy cream
- 1 28- ounce can crushed tomatoes
- salt and pepper to taste
- ½ teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella
- ½ cup small fresh mozzarella balls
- Fresh basil to garnish
Instructions
- Preheat the oven to 350 degrees F.
- Break the pasta in half and cook the spaghetti according to the package directions, drain and set aside.
- Heat the oil in a large skillet over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook for 1 minute more. Add the turkey, cream, tomatoes, salt, pepper and Italian seasoning and stir to combine. Reduce the heat to low and simmer for 10 minutes.
- Add the cooked pasta to the sauce and stir. Taste and adjust seasoning as needed.
- Transfer the turkey and pasta to a baking dish and top with parmesan and mozzarella cheese. Bake for 20-25 minutes until the cheese is melted. Garnish with basil and serve as needed.
Notes
Not a fan of turkey or it's not Thanksgiving? Save part of the next rotisserie chicken you buy to make this pasta bake.
Nutrition
Calories: 717kcal | Carbohydrates: 64g | Protein: 46g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 127mg | Sodium: 738mg | Potassium: 854mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1182IU | Vitamin C: 22mg | Calcium: 412mg | Iron: 4mg