Baked Turkey and Pipette Pasta Bundt Thanksgiving Leftovers Recipe
It’s the day after Thanksgiving and you know what that means (and, no, we’re not talking about Black Friday shopping)—it’s time to get creative with all those amazing Thanksgiving leftovers. This baked turkey and Barilla Pipette pasta bundt will give you a lot of bang for your buck. In addition to being a delicious pasta bake, it puts most of the remains of your Thanksgiving feast to use…from the turkey and mashed potatoes, to the gravy and cranberry sauce. Further evidence that half the fun of Thanksgiving is the leftovers.
Thanksgiving Leftovers Recipes: Baked Turkey Pipette Pasta BundtIngredients
1 box Barilla Pipette
5 slices bacon, rendered (fat cooked out)
3 cups roasted turkey, diced
1½ cups mashed potatoes
½ cup yogurt
½ cup Parmigiano-Reggiano cheese, grated
1 tablespoon Italian parsley, chopped
Salt and pepper, to taste
Serve with Gravy, Cranberry sauce, and/or Marinara sauce [optional]
1. Cook pipette pasta according to directions on package.
2. Drain pasta and mix in a bowl with all the ingredients, putting eggs in last.
3. Place in a well-greased silicon bundt pan, pressing it down a little bit. Set aside for 30 minutes.
4. Turn the oven on to 420F, and bake the bundt until it gets slightly brown around the edges—about 30 minutes.
5. Take the bundt out of the oven and let it rest for 20 minutes; then, turn it over on a sheet pan lined with parchment paper.
6. Bake for an additional 20 minutes, or until slightly brown on top.
7. Enjoy hot, accompanied with gravy, cranberry sauce and/or marinara.