Garlicky turkey and tomato pasta bake

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, finely crushed
• 1 onion, diced
• 1/2 tsp chilli flakes (optional)
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 tbsp balsamic vinegar
• 400 g (approx.) leftover turkey meat, shredded
• 300 g mezzi rigatoni (or any short pasta shape)
• 100 g grated mozzarella
• 1/2 x 250g tub ricotta
• 1 tbsp milk
• 2 garlic cloves, finely crushed or grated
• 15 g herbs (parsley, thyme or whatever you have leftover), finely chopped

Instructions

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7. Add the oil to a large ovenproof pan over medium heat, along with the garlic and onion. Sauté for a few minutes until fragrant and translucent, then add the chilli, if using, and tomato purée. Cook for 2 minutes or until deepened in colour, then add the chopped tomatoes, balsamic and seasoning. Fill the empty tomato tin halfway with water and add to the pan. If you have any leftover turkey roasting juices, add those too. Turn the heat to low and cook for 20 minutes or until thickened slightly.

2. 2

   Meanwhile, in a small bowl, mix the ricotta with the milk, garlic and herbs, along with some seasoning. Set aside. Cook the pasta in a pan of boiling water, to pack instructions. Drain.

3. 3

   Stir the drained pasta through the turkey and sauce. Dollop over the ricotta mixture and top with the mozzarella. Bake for 25-30 minutes or until bubbling and golden, then leave to sit for 5 minutes before serving.