Creamy Turkey Pasta Bake

I am still using up the turkey leftovers.
I managed to get a good deal of stock from it, and am using the last of the meat tonight for dinner.

This is simple to make and very filling.
I always use the wholewheat option for pasta and flour, etc. and real butter and full fat milk and dairy.
I find these things are far more filling and can get along with smaller portion sizes.


  • 1 (250g) pack uncooked pasta
  • 50g butter
  • 30g plain flour
  • 350ml turkey stock
  • 237ml milk
  • 87g grated Parmesan cheese, divided
  • 275g chopped cooked turkey


Preheat oven to 180 C / Gas mark 4.

Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to the boil.

Add pasta, and cook for 8 to 10 minutes or until al dente.

Drain, and place in the prepared baking dish.


Meanwhile, melt butter in a medium saucepan over medium heat.

Stir in flour.

Mix in stock and milk.

Cook and stir until the mixture comes to the boil.

Stir in the Parmesan cheese, reserving approximately 2-3 tbs, and remove from heat.

Mix stock mixture and turkey with pasta.

Top with remaining cheese.

Bake 40 mins in the preheated oven, until surface is lightly browned.


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