Turkey and Pasta Bake

This is a great way to use those turkey leftovers when the gravy runs out. Turkey and rice pasta are topped with a crispy stuffing mix for that Thanksgiving flavor, any time of the year!

Yield

1 - 9 x 13 inch baking dish

Time

25 minutes to assemble
20 minutes to bake
Total time 45 minutes

Ingredients

1-16 oz box Notta Pasta Fettuccine
6 tablespoons butter, divided
1 cup chopped onion
3 tablespoons flour or non-gluten thickener*
1 teaspoon thyme
1 teaspoon salt
Pepper to taste
3 cups warm milk
2 cups shredded sharp cheddar cheese
2-3 cups cooked turkey, shredded or diced
1-10 oz box frozen peas, thawed
2 cups (packaged) non-gluten* seasoned stuffing mix, crushed
*Non-gluten products can be found in local health food stores

Directions

1.	Preheat oven to 400° F. Put a large pot of salted water on to boil. Butter a 9 x 13 inch baking dish.
2.	Melt 3 tablespoons of the butter in a large skillet. Over a medium high heat add onion and cook until lightly browned. Add flour, thyme, salt and pepper. Stir until incorporated.
3.	Stirring, slowly add milk and bring to a boil. Turn down to a simmer and cook until sauce is smooth and thickened. Mix in cheddar cheese until melted. Stir in turkey and remove skillet from heat.
4.	Boil pasta until barely al dente (about one minute less cooking time). Add peas to pasta and drain. Add drained pasta and peas back into pot. Pour hot sauce into pasta and mix until well combined. Spread evenly across baking dish.
5.	Wipe out skillet and add remaining 3 tablespoons butter. Melt on a medium heat and add dry stuffing mix. Stir until combined and evenly sprinkle across top of pasta. Bake for 20 minutes. Let rest 5 minutes and serve.

Turkey and Pasta Bake

In this recipe

Notta Pasta Rice Fettuccine