Turkey and Pasta Bake
|Minced turkey||10 Ounce (215 Grams)|
|Smoked turkey rashers||5 Ounce, chopped (150 Grams)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 , finely chopped|
|Carrots||2 , diced|
|Tomato puree||30 Milliliter (2 Tablespoon)|
|Chicken stock||1⁄2 Pint (300 Milliliter / 1 1/4 Cups)|
|Rigatoni pasta/Penne pasta||8 Ounce (225 Grams)|
|Grated parmesan cheese||30 Milliliter (2 Tablespoon)|
|Black pepper||To Taste|
1. Brown the minced turkey in a nonstick saucepan, breaking up any large pieces with a wooden spoon, until well browned all over.
2. Add the chopped turkey rashers, garlic, onion, carrots, puree, stock and seasoning. Bring to the boil, cover and simmer for 1 hour until tender.
3. Preheat the oven to 180°C/350°F/ Gas 4. Cook the pasta in a large pan of boiling, salted water according to the packet instructions, until al dente. Drain thoroughly and mix with the turkey sauce.
4. Transfer to a shallow ovenproof dish and sprinkle with grated Parmesan cheese. Bake for 20-30 minutes until lightly browned on top.