The Ultimate Leftover Makeover
It's that funny time of year, between Christmas and New Year's, when you lose track of the days. Do you need coffee? Or maybe it's time for a little "hair of the dog"? Let’s be honest, it’s probably a bit of both.
With leftovers piling up in the fridge, it’s the perfect time to make use of those holiday eats. If you’ve been snacking on turkey sandwiches with stuffing and cranberry sauce, we’ve got the ideal recipe to finish off your leftovers in style. This week’s recipe - the final recipe of the year - is a cozy pasta bake, and feel free to swap the turkey for whatever leftover protein you've got on hand!
Don’t worry, we’ll keep the inspiration coming over the summer break in case you feel like checking in. We know you’re feeling a little lazy at this time of year, so I’ve kept it easy with this one-pan wonder!
Leftover Pasta Bake
- Serves
- 6
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
Ingredients
- 400g dried pasta shapes (rigatoni works great!)
- 1 tbsp vegetable oil
- 1 large onion, peeled and chopped
- 1 red pepper, de-seeded and chopped
- 1 yellow pepper, de-seeded and chopped
- 2 cloves garlic, peeled and minced
- ¼ tsp salt
- ¼ tsp black pepper
- 200g leftover cooked ham, cubed or shredded
- 250g leftover cooked and shredded turkey (or any leftover protein)
- 1 tbsp tomato puree
- 1 chicken or vegetable stock cube, crumbled
- 1 tbsp finely chopped fresh thyme
- 3 x 400g tins chopped tomatoes
- 1 tsp sugar
- 100g fresh baby spinach
- 250g mixed leftover cheese, grated or finely chopped
- To Serve:
- 1 small bunch parsley, roughly torn
- 3-4 sprigs fresh thyme
- Pinch of black pepper
Method
- Preheat the oven to 190°C. Boil a large pot of water and cook the pasta for 1 minute less than the package recommends. Drain and set aside.
- While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Add the chopped peppers, salt, pepper, and garlic, and cook for 2 more minutes.
- Stir in the leftover ham and turkey, along with the tomato puree, crumbled stock cube, and thyme. Cook for another 2-3 minutes.
- Add the chopped tomatoes and sugar, stirring to combine. Bring to a gentle simmer. Once it’s bubbling, add the cooked pasta and spinach. Mix everything together and transfer to a large baking dish.
- Top with the mixed cheese, then bake in the oven for 20-25 minutes, until the cheese is golden and bubbly.
- Remove from the oven and serve, topping with fresh herbs and a pinch of black pepper.
- Tom’s Tips