Cook pasta according to package directions; cover to keep warm.
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
|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
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.