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Ground Turkey and Pasta Casserole
Ground Turkey and Pasta Casserole
Method

A classic Greek recipe made with ground turkey instead of ground meat.

 

For the béchamel sauce

  • Heat the butter in a large saucepan. Add the flour and stir well. Let the flour sauté a bit.
  • Add the milk a little at a time and whisk continuously so that no lumps are formed.
  • When the béchamel sauce starts to thicken, you must keep whisking and keep a close eye on it so that it doesn’t burn on the bottom.
  • When ready, remove from heat and add the 3 egg yolks.
  • Whisk and add salt, pepper, nutmeg and the gruyere (reserving 1 tablespoon for sprinkling at the end) and stir until incorporated.

For the pasta

  • Boil the pasta according to the directions on the box minus 2 minutes. They will cook further in the oven so don’t overcook them.
  • When ready, drain and add the egg whites and crumbled feta cheese. Toss and season to taste.

For the ground turkey

  • Place a nonstick pan over medium heat.
  • Add the onions and olive oil.
  • Sauté for 3-4 minutes, add the garlic and sauté.
  • Add the tomato paste and sauté.
  • Add the bouillon cube and ground turkey. Break up the ground turkey with a wooden spoon, stir and sauté until golden.
  • Add the wine and let it evaporate.
  • Add the chopped tomatoes, sugar, salt, pepper and herbs like thyme, oregano and bay leaves.
  • Simmer over low heat until all of the sauce has reduced. this may take about 40 minutes.
  • When ready, we add the parsley. 

To assemble

  • Preheat oven to 180* C – 200* C (350* F – 390* F) Fan.
  • Add ¼ to 1/3 of the béchamel sauce to the ground turkey mixture and mix well.
  • In an ovenproof baking dish, add the pasta and spread them evenly with your hands.
  • Spread the ground turkey mixture over them and then add the remaining béchamel sauce.
  • Sprinkle the reserved cheese over the top and add a few pieces of butter.
  • Bake for 40 minutes or until golden.
Tip
You can also use turkey leftover from the holidays or any leftover chicken. The only difference would be that you would have to make the sauce without any ground turkey and when it is ready, chop up the turkey or chicken in to little cubes and add it to the sauce.
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Nutritional
Chart

Nutrition information per portion

590
Calories (kcal)
30 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

28.8
Total Fat (g)
41 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

17.1
Saturated Fat (g)
86 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

39.4
Total Carbs (g)
15 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

11.4
Sugars (g)
13 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

40.0
Protein (g)
80 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

3.1
Fibre (g)
12 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.7
Sodium (g)
28 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.