Family-Style Tortellini Bake with Rosemary Turkey, Toasted Corn, and Creamy Carrot Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

2. 2

   Bring salted water to a boil in a large pot. Cook the fresh cheese tortellini for 2 minutes less than the package directions so they stay just tender. Drain and toss with a small drizzle of olive oil to prevent sticking.

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Add the olive oil and cook the corn kernels for 4 to 5 minutes until lightly toasted in spots. Transfer to a plate.

4. 4

   In the same skillet, add the ground turkey, half of the chopped yellow onion, half of the chopped garlic, the fresh rosemary, sweet paprika, 1 teaspoon of the salt, and the black pepper. Cook for 7 to 8 minutes, breaking up the meat, until the turkey is fully cooked. Remove from the heat and set aside.

5. 5

   In a medium saucepan, melt the butter over medium heat. Add the remaining yellow onion and cook for 3 minutes until softened. Add the remaining garlic and the sliced carrots; cook for 4 minutes, stirring.

6. 6

   Sprinkle the all-purpose flour over the carrots and stir for 1 minute. Gradually whisk in the chicken broth and then the whole milk to avoid lumps.

7. 7

   Cook the mixture for 8 to 10 minutes over medium heat, stirring, until the carrots are very tender and the sauce thickens slightly. Add the cream cheese and 100 g / 1 cup of the shredded cheddar cheese. Stir until melted. Blend with an immersion blender or carefully in a blender until smooth and creamy. Adjust with the remaining salt if needed.

8. 8

   In a large bowl, combine the cooked tortellini, rosemary turkey, toasted corn, and creamy carrot sauce until evenly coated.

9. 9

   Transfer the mixture to the baking dish. Top with the remaining shredded cheddar cheese, breadcrumbs, and chopped chives.

10. 10

    Bake for 20 to 22 minutes at 200 °C / 400 °F until bubbly and golden on top. Let rest for 5 minutes before serving.