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close-up of leftover turkey pasta bake in a casserole dish
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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.
Course Main Course
Cuisine American
Keyword leftover turkey pasta bake, turkey pasta casserole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 602kcal

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.

Nutrition

Calories: 602kcal | Carbohydrates: 47g | Protein: 21g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 316mg | Potassium: 373mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1278IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg