Southwestern Pasta Bake

Name: Southwestern Pasta Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pound small bow tie pasta; 2 tablespoons olive oil; 1½ pounds ground turkey; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon ground coriander; Salt and pepper, to taste; 1 large onion, diced; 4 garlic cloves, minced; 1 jalapeño, seeded and minced; 2 tablespoons Cabot Salted Butter; 2 tablespoons King Arthur All-Purpose Flour; 2 cups milk; 12 ounces Cabot Extra Sharp Cheddar, grated and divided (about 3 cups); 1 14-ounce can diced fire roasted tomatoes, drained; Garnish with sliced scallions, and ¼ cup cilantro, chopped, or more to taste

Servings

6 to 8

Prep Time

10 minutes

Cook Time

45 minutes

When you need a go-to family meal that can be quickly made on busy weeknights or prepared in advance and then frozen for future dinners, this pasta bake recipe is a perfect option. Southwestern pastas are always a hit with adults and kids alike, but our recipe delivers even more flavor, with a wonderful combination of ground turkey, Cabot New York Extra Sharp Cheddar cheese, garlic, jalapeño, fire roasted tomatoes and various spices. This dish is so good, you may just want to go ahead and double the recipe – that way you can enjoy some immediately and freeze the rest to enjoy another day by simply heating it up. Share the recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

To make, begin by bringing a large pot of salted water to a boil. Add pasta and cook until it’s just shy of al dente, 1-2 minutes less than the package directions.

Heat olive oil in a large skillet over medium-high heat and add ground turkey and spices. Cook until lightly brown, 4-5 minutes. Add onions, garlic, and jalapeño and continue to cook for about 5 minutes, until onions have softened.

Melt Cabot Salted Butterand add flour in a medium pot. Cook for 1-2 minutes on medium low, until light golden brown, then add milk and whisk. When milk comes to a simmer, add 2½ cups of grated Cabot New York Extra Sharp Cheddar, tomatoes and cilantro. Season with salt and pepper, to taste.

Once pasta is cooked, drain and return it to the pot. Stir in turkey mixture and cheese sauce. Transfer to a baking dish and sprinkle with remaining ½ cup cheese.

*If baking immediately, place in a preheated 350°F oven and cook for 30 minutes or until the cheese is melted.

*If freezing, cover tightly with plastic wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove plastic and cover with foil. Place in a cold oven and turn the oven to 350°F. Bake for 45 minutes covered and then uncover and continue baking for 30 minutes longer or until heated through.

For another rich, cheesy dish, try our One-Pot Cheesy Mexican Beans & Rice. Cabot is a cooperative of New York and New England farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this pasta bake recipe, so please rate and review it when you have the chance

Ingredients

1 pound small bow tie pasta
2 tablespoons olive oil
1½ pounds ground turkey
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and pepper, to taste
1 large onion, diced
4 garlic cloves, minced
1 jalapeño, seeded and minced
2 tablespoons Cabot Salted Butter
2 tablespoons King Arthur All-Purpose Flour
2 cups milk
12 ounces Cabot Extra Sharp Cheddar, grated and divided (about 3 cups)
1 14-ounce can diced fire roasted tomatoes, drained
Garnish with sliced scallions, and ¼ cup cilantro, chopped, or more to taste

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Directions

BRING a large pot of salted water to a boil. Add pasta and cook to just shy of al dente, 1-2 minutes less than package directions.
HEAT olive oil in a large skillet over medium-high heat. Add ground turkey and spices. Cook until lightly brown, 4-5 minutes. Add onions, garlic, and jalapeño and continue to cook for 5 minutes until onions have softened.
MELT butter and add flour in a medium pot. Cook for 1-2 minutes until light golden brown on medium low, add milk and whisk. When milk comes to a simmer, add 2½ cups of cheese, tomatoes and cilantro. Season with salt and pepper, to taste.
DRAIN pasta once cooked and return it to the pot. Stir in turkey mixture and cheese sauce. Transfer to a baking dish and sprinkle with remaining ½ cup cheese. See below for fresh-baked or freezing directions.

Recipe Tips

If baking immediately, place in a preheated 350°F oven and cook for 30 minutes or until cheese is melted.

If freezing, cover tightly with plastic wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove plastic and cover with foil. Place in a cold oven and turn the oven to 350°F. Bake for 45 minutes covered and then uncover and continue baking for 30 minutes longer or until heated through.