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Turkey, Sprout and Stilton Pasta Bake
Pasta bakes are the ultimate comfort food, this one uses leftover turkey, with bacon, sprouts and Stilton - prepare ahead and reheat in the oven before supper.
Servings: 2
Ingredients
For the Sauce
- 20 g butter
- 1 dsp flour
- 150 ml chicken stock - (or leftover gravy)
- 100 ml cream
- 30 g stilton - (crumbled)
For the Bake
- 100 g Pasta - (I used Barilla Fusilli)
- 1 tsp oil
- 1 rasher bacon - - finely chopped
- 2 slices cooked turkey
- 4 Brussel Sprouts - - peeled and sliced
- 20 g Cheddar cheese - - grated
- 20 g Stilton - - crumbled
- 2 tbs breadcrumbs
Instructions
For The Sauce
- Melt the butter in a small saucepan, stir in the flour and cook for a few minutes.
Slowly add the stock stirring all the time, until you have a smooth sauce. Turn the heat right down and add the cream and Stilton, stir until the cheese has melted and season to taste.
For the Bake
- Bring a large pan of water to the boil, salt well, add the pasta and cook according to the packet instructions
- Fry the bacon in the oil for a few minutes, add the sprout and turkey and cook until they start to brown.Once the pasta is cooked, drain and add to the turkey mixture. Pour over the sauce and mix well.
- Transfer the pasta mixture into an oven proof dish, and top with the cheddar, extra Stilton and breadcrumbs.
Bake in a hot oven for about 5 minutes until golden and bubbling.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 730kcal | Carbohydrates: 53g | Protein: 24g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 139mg | Sodium: 784mg | Potassium: 515mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1560IU | Vitamin C: 32.3mg | Calcium: 281mg | Iron: 2mg