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Comforting Leftover Turkey and Leek Pasta Bake

Leftover Turkey and Leek Pasta Bake

Farmersgirl Kitchen
A super easy pasta bake and a great way to turn leftover turkey, chicken or ham into another delicious meal for your family. 
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine British
Servings 4
Calories 786 kcal


  • 150 grams cooked turkey or chicken chopped into bite-sized pieces
  • 100 grams crisp grilled bacon cut into 2-3 cm pieces
  • 2 leeks cleaned and finely chopped
  • 3 spring onions finely chopped
  • 300 ml of half fat creme fraiche
  • 75 grams frozen peas
  • juice of half a lemon
  • 1 tbsp Dijon mustard
  • 1 tsp olive oil
  • 300 grams macaroni or other pasta
  • salt and freshly ground pepper
  • 75 grams grated Parmesan or Grano Padano cheese


  • In a large frying pan or saute pan, heat the olive oil and gently cook the leeks and  2 of the spring onions until soft. 
  • Cook the pasta in a pan of boiling water for about 9-10 minutes until just cooked. Drain, leaving a little of the cooking water in the pan.
  • Add the cooked leeks, frozen peas,  cooked turkey or chicken and the bacon.
  • Mix together the creme fraiche, mustard, lemon juice and seasoning together in a bowl then add to the pasta
  • Pile into an ovenproof dish, sprinkle over the grated cheese and put in an oven at 200C for about 10 minutes until brown and bubbling.
  • Chop the remaining spring onion finely and scatter over the bake before serving. 


You can use any leftover cooked meat in this versatile pasta bake, or go meat-free and serve as it is or with additional cooked vegetables. 
If you can't get Creme Fraiche you can substitute sour cream. 


Calories: 786kcalCarbohydrates: 72gProtein: 30gFat: 42gSaturated Fat: 19gCholesterol: 92mgSodium: 480mgPotassium: 589mgFiber: 5gSugar: 5gVitamin A: 1383IUVitamin C: 15mgCalcium: 371mgIron: 3mg