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Lasagne isn't the only pasta bake to make as this 'cake' with rigatoni and a turkey ragu reminds us. Turkey mince with passata and softened carrot and onion makes a lighter-than-usual pasta sauce. It's layered in a cake tin between spoonfuls of pasta and hunks of mozzarella before baking. See method
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Tip: This is an extremely versatile bake; it can be eaten warm for supper, cut into wedges, and/or cooled and enjoyed as part of a picnic or packed lunch. Using low-fat turkey mince instead of beef means the bake is still really nice cold, with no unpleasant, solidified fat in the meat. It also freezes well, making it easy to portion up any leftovers and freeze for a later date.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
See more Turkey recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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