Stovetop Pastitsio-Inspired Turkey Fusilli
with Greek-Style 'Bechamel' Sauce
Inspired by the classic Greek layered pasta dish, pastitsio, this stovetop version takes a fraction of the time to put together! Our Turkish Spice Blend lends this dish warm notes to give it those Greek flavours we expect from traditional pastitsio!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
370 mL
Crushed Tomatoes
1 tsp
Garlic Salt
1 unit
Chicken Broth Concentrate
1 tbsp
Turkish Spice Blend
(Contains Sulphites)
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
170 g
Fusilli
(Contains Wheat)
7 g
Parsley
113 g
Yellow Onion
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Milk*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop parsley. Peel, then cut onion into 1/4-inch pieces. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with Turkish Spice Blend, garlic salt and pepper. Cook, stirring often, until fragrant, 30 sec.
Reduce heat to medium-low. Add crushed tomatoes, broth concentrate and 1/2 tsp sugar (dbl for 4 ppl) to the pan with turkey. Cook, stirring occasionally, until sauce thickens slightly, 4-6 min.
Meanwhile, add cream cheese, 3 tbsp milk and 3 tbsp feta (dbl both for 4 ppl) to a small pot. Heat over medium. Cook, whisking often, until sauce is mostly smooth and warmed through, 2-3 min. Add 1 tbsp butter (dbl for 4 ppl), then season with salt and pepper, to taste. Whisk until butter melts. Remove the pot from heat.
Add meat sauce to the pot with fusilli. Return the pot to medium-high, then bring to a simmer. Once simmering, add spinach, reserved pasta water, half the parsley and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until spinach wilts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Divide fusilli between plates. Spoon 'bechamel' sauce over top, then sprinkle with remaining parsley and remaining feta.
