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
- 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.
- 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.
- 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