Leftover Turkey Pasta Bake
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.
Servings: 8
Ingredients
- 12 ounces 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.
- 12 oz is 3/4 of a 16 oz. package of pasta.
Nutrition
Calories: 546kcal | Carbohydrates: 37g | Protein: 20g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 308mg | Potassium: 353mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1278IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg
