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Upgrade your average Thanksgiving leftovers by introducing this crowd-pleasing pasta bake, full of Gruyère, mushrooms, and spinach, to the mix.
Ingredients
- 4 Tbsp.
olive oil, divided, plus more for dish
- 8 oz.
mezze rigatoni
- 1
large onion, chopped
- 1 lb.
cremini mushrooms, quartered
- 2
large cloves garlic, finely chopped
- 2 Tbsp.
fresh thyme
- 4 cups
spinach
- 1/2 cup
fresh flat-leaf parsley, chopped
- 3 Tbsp.
all-purpose flour
- 3 cups
whole milk
- 8 oz.
Gruyère cheese, coarsely grated
- 1/4 tsp.
cayenne
Kosher salt and pepper
- 3 cups
shredded leftover cooked turkey or chicken
Directions
1. Heat oven to 400°F. Oil 3-quart or 9- by 13-inch casserole dish. Cook pasta per package directions.
2. Meanwhile, heat 2 tablespoons oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 minutes. Stir in garlic and thyme and cook 1 minute. Transfer to large bowl and toss with spinach and parsley.
3. Wipe out skillet and heat remaining 2 tablespoons oil on medium. Sprinkle flour over top and cook, stirring, 1 minute. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 minutes. Remove from heat and add Gruyère, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir until cheese melts and sauce is just smooth.
4. Fold turkey and pasta into cheese mixture and toss to coat. Fold in spinach mixture.
5. Transfer to prepared dish. Bake until heated through, 10 to 12 minutes.
Nutritional Information: About 610 calories, 28.5 g fat (11.5 g saturated), 44 g protein, 660 mg sodium, 45 g carb, 3 g fiber
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