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Turkey & ham pasta bake with lemon & herb Parmigiano Reggiano crust
An adaptable easy recipe for a warming ham and turkey pasta bake topped with a crispy and zesty Parmesan crust. A real crowd pleaser to make the most of the Christmas leftovers.
Servings: 6
Ingredients
- 200 g pasta shapes - (use what you have)
- 25 g butter
- 200 g cooked turkey - (chopped to bite sized pieces)
- 150 g sliced ham - (chopped to bite sized pieces)
- 1/2 cup fresh cranberries - (optional)
For the sauce
- 25 g butter
- 25 g plain flour
- 200 ml milk
- 200 ml chicken stock
- 40 g Parmesan - (finely grated)
For the topping
- 3 tbs Panko breadcrumbs
- 1 Lemon - zest - (finely grated)
- 2 tbs parsley - (chopped)
- 25 g Parmesan - (finely grated)
Instructions
- Cook the pasta to al dente as per the packet instructions, but taking a minute or two off the cooking time.
Drain and reserve a cup of the pasta cooking water. - Melt the butter in a frying pan and fry the turkey and ham until starting to brown.
For the sauce
- In a medium saucepan melt the butter, stir in the flour and cook over a gentle heat for a few minutes.
- Slowly add stock and milk a little at a time, stirring all the time to stop lumps forming taking care to scrape the bottom of the pan.
- Add the Parmesan and season to taste.
Assemble the bake
- Add the pasta into the frying pan with the turkey and ham. Pour the sauce over, add the cranberries if using.
- Add some of the reserved pasta cooking water if needed to loose. you want a coating sauce about the consistency of double cream.
- Transfer to an ovenproof gratin of casserole dish.
- Mix the ingredients for the topping together and sprinkle over.
- Bake at 160C fan / Gas 4 for 15-20 minutes* until golden and piping hot though out.
Notes
- * Bake for another 10 minutes if cooking from chilled.
- Make a double batch of this and freeze, allow to defrost for 24 hours in the fridge before baking.
- This can be assembled a day ahead and kept in the fridge before baking.
- Pasta bakes are excellent for using up the ends f packets - I think a mix of shapes makes the bake more interesting.
- Vary the flavours, or make this go further by adding peas and corn, chunks of broccoli or cauliflower.
- This recipe is 12 Weight Watchers Smart Points
• 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: 392kcal | Carbohydrates: 36g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 657mg | Potassium: 307mg | Fiber: 1g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 188mg | Iron: 1.5mg