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  • Baked Pasta with Turkey, Tomatoes, and Mozzarella

    This delicious day-after (Thanksgiving) dish is no secondhand supper.


    • 2 tablespoon(s) extra-virgin olive oil
    • 1 pound(s) plum tomatoes, diced
    • 1 large yellow onion, finely chopped
    • 2 clove(s) garlic, minced
    • 4 cup(s) marinara sauce
    • 1/2 teaspoon(s) crushed red pepper flakes
    • 3 cup(s) shredded cooked turkey
    • 1 pound(s) cavatappi or orecchiette pasta
    • 1 cup(s) fresh basil leaves, torn
    • 3/4 cup(s) grated Parmigiano-Reggiano cheese
    • 1 pound(s) fresh mozzarella cheese, diced


    1. Heat oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large, deep skillet over medium heat; add plum tomatoes, onion, and garlic and cook 5 minutes, until tomatoes soften. Stir in marinara sauce and red pepper flakes; continue to simmer 5 minutes. Remove sauce from heat; stir in turkey.
    2. Add pasta to boiling water and cook until very al dente, about 2 minutes less than the recommended time on the package. Drain pasta; transfer to a large bowl and toss with 2 cups of the sauce.
    3. Grease a 3-quart baking dish with extra-virgin olive oil. Layer some of the pasta in dish, then some of the remaining sauce, basil, Parmigiano-Reggiano, and mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top. Bake 25 minutes, until top is golden and pasta is crisp on edges.

    Recipe from www.delish.com