Leftover Turkey, Pickled Walnut & Mini Onion Stuffed Pasta Shell Bake with Christmas Cheese

Method

1. In a small pan, infuse the milk with bay leaves, cloves and brown onion and heat gently. Leave to cool. Once cool, strain the milk through a sieve and remove the spiced ingredients.
2. Cook the pasta shells according to pack instructions, reducing the cook time by 2 minutes. Drain and reserve half a cup of pasta water. Set aside.
3. Meanwhile make the Bechamel Sauce. Melt the butter then add the flour and cook for a minute or so. Gradually add the infused milk, a little at time, whisking between each addition until the sauce has thickened.
4. Add the Brie / Cheddar / Gruyere along with the nutmeg. Season to taste.
5. Combine the shredded turkey with the spinach and half the mozzarella.
6. Preheat the oven to 200°C, Fan 180°C, Gas 6.
7. In a large ovenproof dish, place the pasta shells in one layer. Stuff the shells with the turkey mix. Cover with cheese sauce.
8. Sprinkle over the remaining mozzarella, parmesan and a grating of nutmeg.
9. Cover with foil and bake for 30 - 40 mins.
10. Remove the foil and cook for a further 10 minutes until golden and bubbling.
11. Serve garnished with parsley and a crisp bitter radicchio and hazelnut salad