pas·tic·cio (n) A work or style produced by borrowing fragments, ingredients, or motifs from various sources; a potpourri.
A meat and pasta bake might not sound very exciting. However, this dish is very yummy. I wouldn’t post it if it wasn’t. Also, it can be adapted several different ways… Mexican flair, Italian spices, add more veges, etc. I made the full recipe just once last year, and I simplified it a bit for tonight’s meal. It was still just as good. Below is the recipe as I concocted it this evening…
- Ground Turkey – 1-lb.
- Onion, chopped
- Mushrooms, sliced
- Seasonings – I used dried thyme, red pepper flakes, oregano, nutmeg and salt. I bit eclectic, I know, but it was flavorful. I’m not sure that the thyme added much…
- Tomato Paste
- Chicken Stock (it was what I had opened in the fridge)
- Whole Wheat Pasta – Rotini
- Jar of Four Cheese Alfredo Sauce
1. Brown ground turkey. Add some of the seasonings as it cooks.
2. Boil water for pasta. Cook in olive oil: onion, garlic and mushrooms. Again, adding seasonings as it cooks. Add cooked ground turkey. Add stock (about a cup) and tomato paste. Simmer and let thicken. While cooking the meat mixture, cook the pasta in the background.
3. Once the ingredients are all ready, mix together the pasta, meat ‘sauce’ and alfredo sauce. I then put it in a casserole dish and stuck it into the fridge, to be warmed up later. As with the first time I made this, I didn’t think it’d have as much flavor as it did. And although I used ground turkey in place of the ground beef I used last time, it was still just as tasty.