Turkey pasta bake

Leftover roast turkey (or chicken) is ideal for adding to a low-cost, easy pasta bake. A few leftover pigs in blankets make for a nice surprise, too.

SERVES 6 PREP 10 mins COOK 30 mins EASY

2 tbsp olive oil

1 onion, finely chopped 3 garlic cloves, crushed

2 tsp tomato purže

2 x 400g cans chopped

tomatoes

1 tbsp red wine vinegar

1 tsp dried oregano pinch of chilli flakes (optional) 400g leftover roast turkey or

chicken, shredded 400g pasta (we used penne) 6 leftover pigs in blankets 125g ball of mozzarella or

100g grated mozzarella 25g parmesan or strong

cheddar, grated

1 Heat the oil in a pan over a low-medium heat and fry the onion for 8-10 mins until softened and starting to caramelise. Stir in the garlic and tomato purée, and cook for 1-2 mins more. Tip in the chopped tomatoes, vinegar, oregano, chilli and 2 tsp sugar, then season well and bring to a simmer. Swill out the tomato cans with a splash of water and stir this into the sauce, then partially cover the pan with a lid and cook for 15-20 mins until the tomatoes have reduced to a rich sauce. Crush any large pieces of tomato with a vegetable masher, if you like. Stir through the turkey or chicken and any other cooked meat you want to use up.

2 Meanwhile, boil the kettle. Pour the hot water into a large saucepan, season with salt and bring back to the boil. Cook the pasta for a minute less than pack instructions, or until al dente. Drain, reserving a mugful of the pasta cooking water.

3 Tip the pasta into the sauce and stir to combine, adding some of the reserved water to loosen, if needed. Transfer to a baking dish, then tuck in the pigs in blankets or put on top. Scatter over the cheeses. Once cool, will keep covered and chilled for a day, or frozen for a month. Defrost in the fridge overnight before cooking.

4 If cooking imnmediately after prep, heat the grill to high and cook for 8-10 mins until the cheese is bubbling and golden. If cooking from chilled or defrosted, heat the oven to 200C/180C fan/gas 6 and cook for 25-30 mins until piping hot and the cheese has melted.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING (6) 578 kcals • fat 21g • saturates 8g • carbs 53g • sugars 10g • fibre 6g • protein 41g • salt 1.2g