This turkey pasta bake is perfect for leftover Thanksgiving turkey, or you can even use chicken! It has a creamy pesto sauce, mushrooms, and plenty of melty mozzarella.
Love baked pasta? Try my Cheesy Chicken Tetrazzini or this Baked Chicken Spaghetti.
Easy turkey pasta bake
If you made a roast turkey this year, chances are that you've got some leftovers. If you're tired of making sandwiches and wondering what to do with leftover turkey, you've found the right recipe!
I wanted to make this pasta bake really simple since you probably need a break after everything that's involved with cooking a big feast. A handful of readily available ingredients combine for a hassle-free and decadent meal.
The pesto taste isn't super strong in here, just enough to give it a bit of a herby flavor! If you're a fan of pesto, you may also like my popular Salmon Pesto Pasta.
What you'll need to make it
- Rigatoni - a hearty pasta that holds up well in this bake
- Oil and butter - for sautéing the mushrooms
- Onion and garlic - I rarely make a pasta bake without these delicious aromatics
- Mushrooms - one of my favorite things to pair with turkey. They're such a tasty combo.
- Pesto - use a good quality variety in a jar or homemade if you prefer
- Heavy cream - to add a luxurious creamy touch
- Cooked turkey - there's always so much to use up, and this pasta bake is the best way to do it!
- Mozzarella cheese - for that melty, cheesy taste that makes this dish out of this world
- Parsley - a bit of chopped parsley brings freshness and a little bit of color
How to make this turkey pasta bake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta for a couple of minutes less than the package directions suggest. Meanwhile, sauté the onions and mushrooms in a skillet until browned, then add in the garlic, followed by the pesto and cream.
Let it cook for a couple of minutes until slightly thickened, then stir in the turkey meat. Transfer the drained pasta to a casserole dish once it's cooked.
Transfer the turkey and sauce mixture to the casserole dish, add half the cheese, and toss. Smooth it in an even layer.
Top with the remaining cheese, cover, and bake until hot and bubbly!
Helpful tips
- My favorite brand for jarred pesto is DeLallo (and I've tried a lot!)
- You could easily sneak some more veggies in here. Frozen peas would work if you've got some.
- Some grated fresh parmesan would add even more flavor to this dish if you happen to have some! Mix it in or sprinkle it on top.
Substitutions and variations
- You could swap the pasta for another shape. Penne or ziti would work instead of the rigatoni, for example.
- This recipe would work with leftover cooked or rotisserie chicken.
- If you sub the cream for something lower fat, I can't predict what results you will get. The heavy cream thickens up nicely and is not likely to curdle/separate. You could make a roux to thicken the sauce if you want to swap the cream for something with a lower fat content.
Leftovers and storage
- You probably don't want leftovers of leftovers, so if you only want 4 portions, cut the recipe in half and use an 8x8 (or similar size) baking dish vs. the suggested 9x13.
- Reheat any leftovers of this dish slowly over a low heat.
- I don't recommend freezing it.
What to serve with this turkey pasta casserole
- I'd serve it with a light salad like this Simple Parmesan Arugula Salad.
- It would be delicious with garlic bread as well!
Questions about this easy leftover turkey bake recipe? Let me know in the comments below!
Leftover Turkey Pasta Bake
Ingredients
- 1 pound uncooked rigatoni or penne
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 7 ounces cremini or white mushrooms sliced
- 2 cloves garlic minced
- 1/4 cup pesto
- 2 cups heavy/whipping cream
- 2-3 cups cooked turkey cut up
- Salt & pepper to taste
- 2 cups mozzarella cheese shredded
- Fresh chopped parsley optional, to taste
Instructions
- Preheat oven to 375F and move the rack to the middle position.
- Cook the pasta for 2 minutes less than package directions indicate. Once cooked, drain and add to a greased 9x13 casserole dish.
- Meanwhile, add the oil and butter to a skillet over medium-high heat. Sauté the onion and mushrooms until the mushrooms have released their water and it's cooked out and everything is nicely browned (about 8 minutes).
- Stir the garlic in and cook for about 30 seconds.
- Stir in the pesto and cream and once the sauce starts to bubble, cook for about 2 minutes or until it's slightly thickened (don't let it get too thick as it'll thicken more in the oven). Take the skillet off the heat.
- Stir in the turkey and some salt & pepper to taste.
- Transfer the skillet mixture to the casserole dish, add half the cheese, and toss.
- Top with the rest of the cheese. (Note: if you want it extra cheesy, feel free to add more than the suggested 1 cup on top.)
- Cover the casserole dish with foil and bake for 20 minutes or until it's warmed through.
- Take the foil off and broil the top for a few minutes if you want to brown the cheese (optional). Watch that it doesn't burn!
- Let it sit for a few minutes prior to serving. Sprinkle with chopped parsley if using.
Notes
- Serves 6-8 depending on portion size. Cut the recipe in half and use an 8x8 baking pan if you don't need quite so much.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
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