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Make the meat sauce:
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add chopped onion and 1/2 paprika and cook until softened.
Add minced garlic and cook for another minute.
Add ground turkey to the skillet, breaking it up as it cooks.
Once turkey is browned, add diced tomatoes, salt and pepper mixture, and tomato sauce (if using). Simmer for about 10 minutes until flavors blend.
Make the cream sauce:
In a separate saucepan, melt butter over medium heat.
Add additional 1/2 paprika and cook until tender.
Stir in flour and cook for 1 to 2 minutes to form a roux.
Gradually stir in milk, stirring constantly, until mixture thickens.
Add two pinches of salt and chopped parsley and stir. Remove from heat.
Cook pasta:
Bring 1.5 L water to a boil in a large saucepan.
Add 1 teaspoon salt and 1 tablespoon olive oil.
Add noodles and cook according to package directions until al dente. Drain and set aside.
Assemble casserole:
Preheat oven to 180°C (356°F).
In a large bowl, combine cooked noodles, meat sauce, and cream sauce. Stir until well combined.
Transfer mixture to a greased baking dish.
Sprinkle shredded mozzarella evenly over top.
Bake:
Bake in the preheated oven for 20 to 30 minutes or until the top is golden and bubbly.
Remove from the oven and let cool slightly before serving.
Serving Suggestions:
Serve this casserole with a fresh green salad and a side of garlic bread for a complete meal. Pair it well with a crisp white wine or a ligThis Pasta Casserole with Cream Sauce and Ground Beef is a hearty, comforting dish that’s perfect for family dinners. Combining tender noodles, savory ground turkey, and a rich cream sauce, this casserole is cooked to perfection. It’s a crowd-pleaser that’s both delicious and easy to make.
Prep Time:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
2 tbsp olive oil
1 onion, chopped
1/2 paprika, chopped
2 cloves garlic, chopped
500 g (17.5 oz) ground turkey
1 tomato, diced
Salt to taste (about 2/3 tsp)
Pepper mix to taste
1 tbsp tomato sauce (optional)
50 g (2 tbsp) butter
1/2 paprika, chopped (extra)
Fresh parsley, chopped
2 pinches salt
1 tbsp flour
370 ml (1+1/2 cups) milk
For the pasta:
1.5 L (6 cups) water
1 tsp salt
1 tbsp olive oil
300 g (10 oz) noodles
For the filling:
Instructions:
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