Turkey bolognese pasta bake


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Don't bother picking either tart tomato or smooth cheddar sauce - this simple heat, with turkey mince and mascarpone, has the best of both

Cooking Ingredients

    • 1 tbsp olive oil
    • 2 onions, finely hacked
    • 500g turkey mince (thigh is ideal)
    • 1 garlic clove, squashed
    • 2 x 400g jars hacked tomatoes
    • 1 tbsp chipotle glue
    • 300ml chicken stock
    • 400g huge pasta shells
    • 250g tub mascarpone
    • 200g cheddar, ground
    • 2 tbsp ground parmesan

Cooking Direction

    Stage 1
    Heat the olive oil in a huge dish. Add the onions and cook for 8-10 mins until mellowed. Add the mince and earthy colored everywhere. Once sautéed, add the garlic, tomatoes, chipotle glue and chicken stock, and bring to the bubble. Go down to a stew and cook, revealed, for 35-40 mins, adding a sprinkle of water on the off chance that it looks excessively dry.

    Stage 2
    While the turkey cooks, heat up the pasta adhering to pack directions, then channel, saving a portion of the water. Warm through the mascarpone with a sprinkle of the hot pasta water over a low intensity. Add 140g cheddar, season and mix to consolidate.

    Stage 3
    Heat stove to 200C/180C fan/gas 6. Move the turkey sauce to a huge baking dish. Mix the cheddar sauce through the pasta and pour over the mince. Sprinkle the leftover cheddar and the parmesan on top. Prepare in the stove for 20 mins or until brilliant and crisping at the edges.