Roast Pumpkin, Spinach & Chicken or Turkey Pasta Bake

by Katrina - The Organised Housewife

This pasta bake is a delicious way to use up some left over Christmas turkey meat.  A creamy and very flavoursome roast pumpkin, spinach and turkey pasta bake.  This bake made enough for our family of 5 plus left overs for the next day.  Serve with salad and you can easily stretch it out to feed 10.

During the year you can substitute chicken for turkey.

I love roast pumpkin, whenever I make some I do extra so I can add it to salad for lunch the next day.

SILICONE BAKEWARE BAKING TRAY – The Daily Bake Silicone Baking Tray has a steel reinforced frame to prevent it from sagging when trying to remove it from the oven. Its non-stick and BPA free which makes it easy to cook on and so easy to clean especially after roasting pumpkin!!

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Roast Pumpkin, Spinach & Turkey Pasta Bake

  • Author: Katrina
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: Dinner, Christmas

Ingredients

Scale
  • 1/2 butternut pumpkin, peeled and diced
  • 4 tablespoons olive oil
  • 500g Trivelli pasta (whatever you have in pantry)
  • 2 cups cooked turkey, shredded
  • 3 rashers shortcut bacon, diced
  • 70g butter
  • 1/2 cup plain flour
  • 4 cups milk
  • 1 tablespoon chicken stock powder
  • 1 1/2 cup tasty cheese, grated
  • 100g baby spinach leaves
  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • salt and pepper, to season

Instructions

  1. Preheat oven to 180°C, fan forced.
  2. Place pumpkin onto a large baking try, toss in 2 tablespoons olive oil and season with salt and pepper.
  3. Bake pumpkin in oven for 30 minutes or until golden, allow to cool slightly.
  4. Cook pasta following packet directions, drain and place back into saucepan.
  5. Meanwhile, in a medium saucepan add remaining 2 tablespoons of oil and fry bacon until golden, place onto a plate lined with a paper towel.
  6. Using same saucepan, melt the butter on medium-high.
  7. Once butter is foaming add flour stirring for 1 minute, remove from heat.
  8. Gradually pour in milk, whisking to combine milk and butter mixture.
  9. Add in cheese, stock powder and season with salt and pepper.
  10. Return to heat, stirring for 5 minutes or until slightly thickened.
  11. Add to your saucepan of pasta the turkey, spinach, bacon and sauce, mix until well combined.
  12. Pour half of the pasta mixture into a large casserole dish, then spoon on half of the roast pumpkin, stir through gently. Then top with remaining pasta and pumpkin.
  13. Sprinkle on panko breadcrums and parmesan cheese.
  14. Bake in oven for 30 minutes or until cheese has melted and golden.

Notes

Alternatively, you can use left over Christmas ham instead of bacon, no need to fry and brown.

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7 comments

Bettina December 21, 2014 - 6:35 AM

Can I just tell you how much I appreciate the time that you take to create this site. I love your recipies (they’ve NEVER failed!), and your organising tips.
So, thank you, and Merry Christmas to you and your family 🙂

Reply
Juanita Chong March 10, 2015 - 9:42 PM

Love this recipe! Didn’t have pumpkin so used potatoes instead and it still turned out yum!!!

Reply
Katrina - The Organised Housewife March 11, 2015 - 8:57 AM

Ooh great variation, Juanita! I like it.:)

Reply
Sharon Pedder July 13, 2015 - 11:25 AM

Please tell me what Panko bread crumbs are? Sorry if you are repeating yourself just for me. I really love the sound of this recipe (it’s lunch time and I’m hungry too). Thanks

Reply
Katrina - The Organised Housewife July 13, 2015 - 12:07 PM

they are a crispier style of bread crumb, they can be found with other breadcrumbs at the supermarket, or try the asian food isle.

Reply
Leanne Whitton December 30, 2020 - 5:50 PM

Great recipe, I didn’t add the chicken stock so to keep it low salt but still delicious just the same. Thankyou for the recipe.

Reply
Katrina - The Organised Housewife January 5, 2021 - 9:25 AM

So glad you liked the recipe Leanne. Kat x

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