Here’s a reason to save some turkey after the holiday feast. Combined with pasta, cauliflower, spinach and a cheese sauce with a crunchy topping, this is comfort food for a chilly night.
Baking Time: 25 to 30 minutes
- 8 oz (250 g) penne pasta (about 3 cups/750 mL)
- 3 cups (750 mL) small Ontario Cauliflower Florets
- 3 tbsp (45 mL) butter
- 1 Ontario Onion, diced
- 1/4 cup (50 mL) all-purpose flour
- 1 tsp (5 mL) dried sage leaves
- 1/2 tsp (2 mL) each salt and dried thyme leaves
- Pinch pepper
- 2-1/2 cups (625 mL) sodium-reduced chicken broth
- 2 cups (500 mL) shredded Ontario Havarti Cheese
- 1-1/2 cups (375 mL) chopped cooked Ontario Turkey
- 4 cups (1 L) torn Ontario Spinach Leaves
- 1 cup (250 mL) fresh bread crumbs
Bring large pot of water to boil. Add pasta and return to boil; cook 6 minutes, stirring occasionally. Add cauliflower; cover and return to boil. Uncover and cook for 2 minutes or until pasta is al dente. Drain well.
Meanwhile, in medium saucepan, melt butter over medium-high heat. Add onion and cook until slightly softened, about 2 minutes. Stir in flour, sage, salt, thyme and pepper, gradually stir in broth; bring to boil, whisking often. Cook a few minutes or until slightly thickened. Remove from heat. Stir in 1-1/2 cups (375 mL) of the cheese until melted.
In large bowl, combine pasta mixture, turkey, spinach and sauce. Pour into a greased 12-cup (3 L) casserole.
Toss bread crumbs with remaining cheese; sprinkle evenly over all. Bake in 375°F (190°C) oven for 25 to 30 minutes or until bubbly and top is golden. Let stand for 5 to 10 minutes before serving.
Tip: To change it up, try a sharp Ontario Cheddar Cheese or a hot pepper Monterey Jack Cheese for the Havarti.
1 Serving (When recipe serves 8):
- PROTEIN: 24 grams
- FAT: 17 grams
- CARBOHYDRATE: 40 grams
- CALORIES: 411
- FIBRE: 2 grams
- SODIUM: 624 mg