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Creamy Turkey and Veggie Pasta

Serves: 4

Creamy pasta filled with turkey and veggies is great to serve any night of the week. I’ve made it with whole grain pasta so it is a little more mind smart but the rest is just goodness in baking dish. You will want more than one serving of this pasta.


375 grams of dry whole grain pasta cooked per directions

½ cup butter

½ cup flour

4 cups milk

1 tsp paprika

1 cup grated parmesan cheese

2 cups shredded Friulano Montasio cheese

¼ cup finely chopped parsley

2 tbsp olive oil

1 cup chopped onion

1 cup finely chopped carrots

1 cup chopped bell peppers

1 pound turkey breast cubed into ½ inch chunks

1 tsp rosemary

1 tsp thyme

1 tsp hot pepper flakes

1 – 540 ml can Aylmer’s Accents petite cut tomatoes

2 tbsp tomato paste

1 cup shredded mozzarella

Cooking spray


  1. Preheat oven to 390°F

  2. Melt butter in a saucepan and whisk in flour until thick saucy consistency

  3. Pour in four cups of milk and keep whisking until well blended

  4. Whisk in paprika and both cheeses until well blended. It will be a thick white sauce.

  5. Take off of heat and set aside

  6. Heat oil in large skillet and sauté onion, carrots and pepper until carrots are soft

  7. Add turkey, rosemary, thyme and pepper flakes and sauté until turkey is almost cooked

  8. Pour in can of tomatoes and tomato paste and simmer for ten minutes

  9. Spray a 9 x 12 inch baking dish with cooking spray

  10. Stir white sauce and add parsley while stirring

  11. Spread 1/3 of the white sauce on the bottom

  12. Spoon in ½ of the meat mixture on top of white sauce

  13. Spoon in ½ of the pasta on top of meat mixture

  14. Add a second layer of white sauce (1/3 of it), meat mixture and pasta

  15. Top with last 1/3 of white sauce and sprinkle mozzarella

  16. Cook for 30 minutes until cheese is golden brown


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