A shortcut to delicious baked pasta and a great way to use leftover turkey, as well as any Thanksgiving vegetables you might want to move along.
Ingredients:
1 jar Vegan Vodka or Roots alla Vodka Sauce
1 cup chicken broth (or water with 1t miso whisked in)
2 cups baby spinach, shredded cooked brussels sprouts, or any cooked and chopped green you want to use up
1 lb, or around 3 cups, shredded cooked turkey
1 package Trenchers Farmhouse Bucatini
1 cup grated mozzarella
Grated gouda, to taste
Preheat oven to 375 and put a large pot of water on to boil for the pasta.
In an dutch oven, whisk together 1 jar of Vodka sauce with the chicken broth.
Add the baby spinach (or whichever cooked veggies you are using) and the shredded turkey and set over low heat to let everything warm together.
Cook pasta according to directions.
Drain the pasta and add to the warmed sauce.
Stir through some grated mozzarella, and then sprinkle more on top along with some freshly grated gouda.
Bake, covered, for 20 minutes, then enjoy.
