Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Turkey and tomato pasta cake recipe

24 ratings

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

Serves 6
20 mins to prepare and 50 mins to cook
498 calories / serving

Ingredients

2 tbsp olive oil
½ onion, finely chopped
1 carrot diced
1 garlic clove, crushed
400g lean turkey mince
430g tomato passata
250ml chicken stock
400g dried rigatoni pasta shapes
200g mozzarella, drained and cubed
4tbsp finely grated Parmesan cheese

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
2100kj
498kcal 25%
Fat
15g 22%
Saturates
7g 37%
Sugars
11g 12%
Salt
1.5g 24%

of the reference intake
Carbohydrate 60.5g Protein 32.8g Fibre 4.8g

Method

Preheat the oven to 190°C, 170°C fan, 375°F, gas 5. Line the base of a 23cm (9in) round, springform cake tin with nonstick baking paper or foil and grease the base and sides with 1/2 tablespoon olive oil.
Heat 1 tablespoon olive oil in a large frying pan and fry the onion and carrot over a low-medium heat for 8 minutes, until soft and lightly coloured. Turn up the heat and add the garlic and turkey, breaking it up with a wooden spoon as it cooks. When the turkey is no longer pink, add the passata and chicken stock. Bring to the boil then reduce the heat and simmer for 15 minutes, stirring occasionally, until thickened.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Meanwhile, bring a large pan of lightly salted water to the boil and cook the pasta for a couple of minutes less than the pack instructions suggest. It should be almost, but not quite, cooked. Drain in a colander, refresh under a cool tap and drain again. Toss with the remaining 1/2 tablespoon of olive oil to prevent sticking.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Spread a third of the rigatoni over the base of the tin and top with a third of the turkey sauce. Top with another third of rigatoni, another third of sauce and half the mozzarella cheese. Finish with the last of the pasta, the last of the sauce, the remaining mozzarella and all of the Parmesan. Bake for about 20 minutes, until golden on top. Rest for 10 minutes before running a knife around the edges. If the pasta is to be eaten warm, release the tin at this stage and cut the pasta into wedges with a sharp knife, like a cake. If it is to be eaten cold, allow to cool completely in the tin before cutting – it will be easier to slice that way.

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.