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 Alla Roots Vodka Sauce
1 cup chicken broth
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 oven safe casserole pan or dutch oven, whisk together 1 jar of Trenchers Alla Vodka sauce with the chicken broth.
Add the baby spinach or cooked veggies you are using and let everything warm together while you wait for the pasta water and then cook the bucatini.
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.
