Pasta–Turkey Bake (Nudel-Puten-Auflauf)

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Pasta–Turkey Bake (Nudel-Puten-Auflauf)

A creamy, cheesy pasta bake with tender turkey pieces and a rich tomato–herb sauce - simple, comforting, and ready in under an hour.

Course Main Course

Cuisine German

Keyword pasta turkey bake, creamy pasta casserole, easy turkey recipe, leftover turkey pasta, cheesy bake, family dinner, italian herbs, oma recipes, german pasta bake

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 3069kcal

Ingredients

500 g short pasta e.g. penne or fusilli
Salt
4 tbsp tomato purée
1 tsp dried Italian herbs
Pepper
250 g cooked turkey meat
200 g grated cheese e.g. Gouda or Emmental
Butter or oil for greasing the baking dish

Optional – Oma’s Secret Tip:

300 g mushrooms champignons or oyster mushrooms and thin carrot slices sautéed in a little butter until the liquid evaporates. Mix them in with the turkey and pasta for extra flavour.

Instructions

Preheat the oven to 180 °C (160 °C fan). Grease an ovenproof baking dish.
Cook the pasta in plenty of salted water until al dente according to the packet instructions. Drain and rinse briefly with cold water, then set aside.

Make the tomato sauce:

In a screw-top jar, combine tomato purée, Italian herbs, salt, pepper, and ½ l water. Shake well until mixed evenly.

Combine:

Dice the turkey meat. In a large bowl, mix the cooked pasta with the tomato sauce. Add the turkey and half of the grated cheese. Stir well, then transfer to the greased baking dish. Sprinkle the remaining cheese on top.

Bake:

Place in the oven (Gas 2 / 160 °C fan) for about 30 minutes, until the cheese is melted and golden.

Notes

Oma’s Secret Tips

Grandmother used to make this bake even more delicious by adding mushrooms and thin carrot slices. She sautéed 300 g of mushrooms (champignons or oyster mushrooms) and the carrots in a bit of butter until nearly all the liquid evaporated, then mixed them with the turkey before baking.

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