If you’re looking for ideas of what to do with leftover turkey, look no further! After you’ve made sandwiches, try changing up the flavor profile with recipes like this one so it doesn’t feel like you’re eating leftovers.
With a creamy turkey, broccoli filling, and a roasted red pepper cream sauce on top, you’ll never feel like you’re eating the same meal you had at Thanksgiving.
While making a stuffed pasta might seem like a lot of work, it’s really quite simple. There are three main steps before you bake it and it’s done.
1- Get the pasta boiling. While that’s happening do the other two steps!
2-Make the filling.
3- Make the sauce for the top.
Then you’re ready to fill and bake!
The filling for this leftover turkey recipe is savory and easy to make.
I started with some broccolini from my garden, but of course grocery store broccoli works well. Even thawed frozen broccoli can be used.
Do you keep broccoli stems for soups and such? This is another good application for them. Because we chop the filling ingredients small and sauté them before stuffing, the stems will be plenty soft. I toss these in a pan with some chopped onion, bell pepper, garlic, herbs, and some ricotta cheese. The filling is delicious and even good on its own.
Shortcut the sauce with store bought roasted red peppers and a blender!
I used red peppers I had on hand and roasted them myself, but I have made this before with just a jar or two of roasted red peppers from the store. They both work well. And a blender makes quick work of the sauce.
Once you fill the tubes, place them in the dish and put sauce all over the top.
Bake. It doesn’t take long because most of the ingredients are already warm. Then top with cheese and keep baking until the cheese gets brown and bubbly.
TIP- When I bake pasta I like to completely cover it in sauce so there aren’t any little bits that get over dried and hard.