Description

This Turkey Casserole is a creamy and cheesy baked dish that makes the most of leftover shredded turkey. With tender pasta, a flavorful herb-infused tomato cream sauce, and melted mozzarella on top, it’s a comforting and satisfying meal perfect for family dinners.

Ingredients

Units Scale

Pasta and Turkey

3 cups (9 ounces / 280 grams) dry Fusilli pasta
2 1/4 cups (14 ounces / 400 grams) turkey leftovers or shredded turkey

Vegetables and Aromatics

1 teaspoon extra virgin olive oil
1 cup (2 small) carrots, peeled and diced
1 small onion, peeled and diced
2 garlic cloves, peeled and minced

Herbs and Seasonings

1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
Sea salt, to taste
Black pepper, to taste

Other Ingredients

3 tablespoons tomato paste
1 cup (8.45 fluid ounces / 250 ml) Half and Half
2 tablespoons reserved pasta water
2 cups (8 ounces / 225 grams) mozzarella cheese

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat the oven to 395°F (200°C) and grease a 9×13 inch baking dish to prevent sticking.
Cook Pasta: Boil a large pot of salted water and cook the Fusilli pasta al dente. Once done, reserve 2 tablespoons of the pasta water, then drain the pasta and rinse under cold water to stop cooking. Let the pasta drain completely.
Sauté Vegetables and Herbs: Heat extra virgin olive oil in a large non-stick skillet over medium heat. Add the diced carrots and onion, cooking until tender. Add minced garlic along with dried oregano, thyme, and parsley. Stir to combine.
Add Tomato Paste and Liquids: Stir in the tomato paste, then pour in the Half and Half along with the reserved pasta water. Stir and bring the mixture to a gentle simmer. Reduce heat to low to maintain a gentle simmer.
Combine Pasta and Turkey: Add the cooked pasta and shredded turkey to the skillet. Stir well to coat everything evenly with the sauce. Season with sea salt and black pepper according to your taste.
Assemble the Casserole: Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with 1 cup of mozzarella cheese. Layer the remaining pasta on top, then cover with the remaining 1 cup of mozzarella cheese.
Bake: Place the casserole in the oven’s middle rack and bake for about 25 minutes, or until the cheese is melted and golden brown.
Rest and Serve: Remove the casserole from the oven and let it sit for about 5 minutes before serving to allow it to set.

Notes

This easy Turkey Casserole recipe is creamy, cheesy, and sure to be a hit with the whole family.
Utilizes leftover turkey, making it a great way to reduce food waste.
Rinsing the pasta with cold water stops overcooking and helps maintain texture.
Feel free to substitute other short pasta shapes if Fusilli is unavailable.
Half and Half adds a creamy richness without being too heavy.

Nutrition

Serving Size: 1/6 casserole
Calories: 380 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 70 mg