Leftover Turkey, Bacon and Tomato Pasta Bake

A rich and creamy pasta dish using leftover turkey and bacon for a hearty Boxing Day feast.

Ingredients

  • 280g pasta shapes such as fusilli
  • 1 tbsp oil
  • 8 rashers streaky bacon
  • 1 onion, peeled and chipped
  • 2 cloves garlic, peeled and minced
  • 1 red pepper, deseeded and chopped
  • 1 tsp dried thyme
  • 1 chicken stock cube, crumbled
  • 400ml V8 Original Juice
  • 1 tsp sugar
  • 75ml double cream
  • 100g cooked turkey, chopped
  • Large pinch of salt and pepper
  • 100g mozzarella cheese, shredded
  • 100g cheddar
  • Small handful of fresh parsley, roughly torn

Method

  1. Preheat the oven to 190°C.
  2. Cook the pasta for 2 minutes less than indicated on the pack instructions. Drain and put to one side.
  3. Whilst the pasta is cooking, heat the oil in a large frying pan on a high heat and fry the bacon until crispy. Remove from the pan and chop into small pieces.
  4. Add the chopped onion to the pan (there should still be oil in there after cooking the bacon) and cook on a low-medium heat for 5 minutes until the onion softens, stirring occasionally. Add the garlic and chopped peppers and cook for another 2 minutes.
  5. Add in the thyme, crumbled stock cube, V8 Original and sugar and bring to a gentle bubble.  Simmer for 5 minutes, then add in the cream, cooked turkey, cooked pasta, bacon, salt and pepper.
  6. Stir everything together the transfer to a 9”x13” baking dish. Sprinkle on the mozzarella and cheddar and place in the oven for 30 minutes – until the cheese is golden.
  7. Take out of the oven and sprinkle with chopped parsley before serving.
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Leftover Turkey, Bacon and Tomato Pasta Bake

A rich and creamy pasta dish using leftover turkey and bacon for a hearty Boxing Day feast.

Turkey, Bacon and Tomato Pasta Bake made with V8 Original Juice

Serves: 4

Course: Main

Prep/cook time: 50 Minutes

Difficulty: Easy

V8 product used: Original

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Ingredients

  • 280g pasta shapes such as fusilli
  • 1 tbsp oil
  • 8 rashers streaky bacon
  • 1 onion, peeled and chipped
  • 2 cloves garlic, peeled and minced
  • 1 red pepper, deseeded and chopped
  • 1 tsp dried thyme
  • 1 chicken stock cube, crumbled
  • 400ml V8 Original Juice
  • 1 tsp sugar
  • 75ml double cream
  • 100g cooked turkey, chopped
  • Large pinch of salt and pepper
  • 100g mozzarella cheese, shredded
  • 100g cheddar
  • Small handful of fresh parsley, roughly torn

Method

  1. Preheat the oven to 190°C.
  2. Cook the pasta for 2 minutes less than indicated on the pack instructions. Drain and put to one side.
  3. Whilst the pasta is cooking, heat the oil in a large frying pan on a high heat and fry the bacon until crispy. Remove from the pan and chop into small pieces.
  4. Add the chopped onion to the pan (there should still be oil in there after cooking the bacon) and cook on a low-medium heat for 5 minutes until the onion softens, stirring occasionally. Add the garlic and chopped peppers and cook for another 2 minutes.
  5. Add in the thyme, crumbled stock cube, V8 Original and sugar and bring to a gentle bubble.  Simmer for 5 minutes, then add in the cream, cooked turkey, cooked pasta, bacon, salt and pepper.
  6. Stir everything together the transfer to a 9”x13” baking dish. Sprinkle on the mozzarella and cheddar and place in the oven for 30 minutes – until the cheese is golden.
  7. Take out of the oven and sprinkle with chopped parsley before serving.
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