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4 Formaggi and Turkey Pastitsio

  • Prep
    15 min
  • Cook
    90 min
  • Servings
    8 to 10

4 Formaggi and Turkey Pastitsio

Ingredients

  • 30 ml (2 tbsp) olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 60 ml (1/4 cup) white wine
  • 5 ml (1 tsp) fresh marjoram
  • 2.5 ml (1/2 tsp) each ground cinnamon, nutmeg and cloves
  • 796 ml (1 can) whole Italian tomatoes, in large dice
  • 30 ml (2 tbsp) tomato paste
  • 1 L (4 cups) shredded turkey leftovers
  • To taste salt and freshly ground pepper
  • 450 g (1 lb) egg noodles, cookedal dente
  • 40 g (80 ml / 1/3 cup) Saputo Romano cheese, grated
  • 30 ml (2 tbsp) Neilson unsalted butter, melted
  • 125 ml (1/2 cup) Neilson unsalted butter, cubed
  • 250 ml (1 cup) all-purpose flour
  • 1.25 L (5 cups) Neilson 2% milk
  • 600 g (1 L / 4 cups) Saputo shredded 4 Formaggi cheese

Directions

  1. Preheat the oven to 200°C (400°F).
  2. In a large pot, heat the olive oil over medium-high heat and sauté the onion until golden, about 5 minutes. Add the garlic and sauté for 1 minute more. Deglaze with the wine. Stir in the herbs and spices, tomatoes and their juice, and tomato paste. Cover and simmer for 20 minutes. Remove the cover and stir in the turkey. Simmer for 5 minutes. Season to taste.
  3. In a large bowl, toss the pasta with the Romano cheese and the melted butter. Season to taste. Arrange the cheesy pasta evenly in a large buttered ovenproof casserole. Spread the turkey-tomato sauce over top.
  4. In a large saucepan, melt the second quantity of butter over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Remove from the heat, add the milk and whisk until well blended. Return to the stovetop over low heat, and simmer for 5 minutes. Add the cheese and stir to melt. Pour the béchamel sauce evenly over the pasta and meat sauce.
  5. Bake for 40 minutes on the middle rack. Allow to cool at room temperature for 60 minutes, then cut into squares. Serve warm or cold.


Tip

This recipe can be fully prepared in advance. Once the béchamel sauce is poured over the top, refrigerate uncovered for two hours then cover with plastic wrap and refrigerate for up to 48 hours before reheating and serving.

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