400g(4 1/2 cups) dried pasta shapes (I used rigatoni)
1tbspvegetable oil
1large onion peeled and chopped
1red bell pepper de-seeded and chopped
1yellow bell pepperde-seeded and chopped
2clovesgarlic peeled and minced
¼tspsalt
¼tspblack pepper
200g(1 1/3 cups) leftover cooked hamcubed or shredded
250g(2 cups) leftover cooked and shredded turkey
1tbsptomato puree paste for US
1chicken or vegetable stock cube crumbled
1tbspfinely chopped fresh thyme
3 x400 g(3 x 14 oz) tins chopped tomatoes
1tspsugar
100g(3 cups) fresh baby spinach
250g(2 1/2 cups) mixed leftover cheese (we used brie, cheddar, mozzarella and red Leicester), grated or chopped finely
To Serve:
1small bunch parsley roughly torn
3-4sprigs fresh thyme
pinchblack pepper
Instructions
Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
400 g (4 1/2 cups) dried pasta shapes
Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan.
1 tbsp vegetable oil
Add the onion and cook for 3-4 minutes until the onion is softened.
1 large onion
Add the chopped peppers, salt, pepper and garlic and cook for 2 minutes.
1 red bell pepper, 1 yellow bell pepper, 2 cloves garlic peeled and minced, 1/4 tsp salt, 1/4 tsp black pepper
Add in the cooked ham and turkey, along with the tomato puree (paste), crumbled stock cube and thyme. Stir and cook for 2-3 minutes.
200 g (1 1/3 cups) leftover cooked ham, 250 g (2 cups) leftover cooked and shredded turkey, 1 tbsp tomato puree, 1 chicken or vegetable stock cube, 1 tbsp finely chopped fresh thyme
Stir in the tinned tomatoes and sugar. Bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
3 x 400 g (3 x 14 oz) tins chopped tomatoes, 1 tsp sugar, 100 g (3 cups) fresh baby spinach
Top with the mixed cheese, and place in the oven for 20-25 minutes, until the cheese is golden brown.
250 g (2 1/2 cups) mixed leftover cheese
Remove from the oven and serve topped with fresh herbs and black pepper
1 small bunch parsley roughly torn, 3-4 sprigs fresh thyme, pinch black pepper
Video
Notes
Can I make it ahead?
Yes! You can make ahead up to the point you sprinkle the cheese on, then cool, cover with foil and refrigerate for up to a day.
Take out of the fridge for an hour before cooking it, to take the chill off the dish (otherwise you mind find you get a cold spot in the middle when baking it).
Keep the foil on and heat in the oven at 190C/375F for about 10 minutes, then remove the foil and continue to heat for a further 15 minutes, until hot throughout.
Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can a few tablespoons of stock or hot water before heating the pasta to ensure it’s still saucy if you like.
Can I freeze this pasta bake?
Yes, once cooked:Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it. Reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout.Add a few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Type of pasta to use for pasta bake:
I love to use rigatoni for this pasta bake, but you can use most pasta shapes. Spiralli (pasta spirals), Penne (tubes cut on the diagonal), Fusilli (pasta twists) and Farfalle (pasta bows) all work particularly well, with no change in amounts or cooking times.
Gluten free version:
This recipe works well as a gluten-free dish with a few changes. Swap out the pasta for gluten-free pasta, use a gluten free stock cube or stock pot and ensure your tomato paste is gluten free. Also, if you're using ready grated (shredded) cheese, ensure it's gluten free, as it can sometimes be tossed in a little flour to prevent it from sticking.Nutritional Information is per serving.