Cook pasta according to package directions; cover to keep warm.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Turn your leftover roasted turkey into a tasty pasta dish that features penne rigate and fresh baby spinach draped in a creamy vodka sauce.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee dry penne rigate pasta | ||
| 3 c. chopped leftover cooked turkey | ||
| 1 bottle(s) (26.5-oz.) Gustare Vita vodka pasta sauce | ||
| 2 c. tightly packed baby spinach | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 c. Hy-Vee shredded mozzarella | ||
| Hy-Vee crushed red pepper, for garnish |
Things To Grab
- Large pot
- 12-inch cast-iron skillet
- Colander
Directions
Combine turkey, pasta sauce, spinach and salt in a 12-inch cast-iron skillet. Cook over medium heat for 3 to 5 minutes or until spinach wilts, stirring occasionally. Stir in cooked pasta. Top with cheese.
Bake for 8 to 10 minutes or until heated through and cheese is melted. Garnish with crushed red pepper, if desired.