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Turkey and Pasta Florentine

Turkey and Pasta Florentine Recipe

A homemade white sauce with chopped spinach will satisfy the heartiest of eaters. Combined with rice pasta and leftover turkey this recipe makes a scrumptious complete meal.


4-6 servings


25 minutes to assemble
25 minutes to bake
Total time: 50 minutes


1/2-16 oz box (8 oz) Notta Pasta Spaghetti 3 tablespoons butter 1/2 cup finely chopped onion 2 cups milk or half-and-half, divided 2 teaspoons Dijon mustard 1 teaspoon salt Pepper to taste 1 tablespoon potato starch 2 cups shredded cheddar cheese, divided 1-10 oz package frozen chopped spinach, thawed 3-4 cups sliced turkey


  1. Put a large pot of salted water on to boil. Preheat oven to 375°F. Oil or butter a two quart baking dish.
  2. Melt butter in a skillet over a medium high heat. Add onions and cook until slightly browned. Add 1 1/2 cups of the milk, mustard, salt and pepper. Stir and bring to a boil.
  3. Whisk remaining 1/2 cup milk with potato starch and add to skillet along with 1 cup of cheese and spinach (squeezed dry). Bring mixture back to boil and reduce heat to simmer. Stirring, cook until sauce is thickened.
  4. Cook Notta Pasta according to directions on box. Rinse quickly, drain and pour back into pot. Add 1 cup of the sauce to pasta and mix until combined. Spread into baking dish.
  5. Lay turkey on top of pasta and cover with remaining sauce. Top with remaining cup of cheese. Bake for 25 minutes. Broil last 5 minutes to color cheese. Serve.


Turkey and Pasta Florentine

Nutrition Facts:*



FAT: 36g 


SODIUM: 1280mg 

CARBS: 59g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Turkey and Pasta Florentine

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