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Leftover Turkey Pasta Bake with Ham and Cheese
KITCHEN SANCTUARY20Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 cups pasta shapes (dried, I used rigatoni)
- 1 Tbsp. vegetable oil
- 1 large onion (peeled and chopped)
- 1 red bell pepper (de-seeded and chopped)
- 1 yellow bell pepper (de-seeded and chopped)
- 2 cloves garlic (peeled and minced)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 1/3 cups cooked ham (leftover, cubed or shredded)
- 2 cups turkey (leftover cooked and shredded)
- 1 Tbsp. tomato puree (or tomato paste)
- 1 chicken (or vegetable stock cube - crumbled)
- 1 Tbsp. finely chopped fresh thyme
- 14 oz. chopped tomatoes (tins)
- 1 tsp. sugar
- 3 cups fresh baby spinach
- 2 1/2 cups cheese (mixed leftover, we used brie, cheddar, mozzarella and red Leicester, grated or chopped finely)
- 1 bunch parsley (roughly torn)
- 4 sprigs fresh thyme
- 1 pinch black pepper
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