Description

This Turkey Casserole is a creamy, cheesy, and comforting dish perfect for using up turkey leftovers. Featuring tender pasta mixed with a flavorful sauce of carrots, onions, garlic, and herbs, topped with melted mozzarella cheese, this casserole is baked to golden perfection. It’s a family-friendly meal that comes together easily and offers a satisfying combination of textures and tastes.

Ingredients

Scale

Pasta

3 cups | 9 ounce | 280 grams dry fusilli pasta
sea salt (for pasta water)

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
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley

Sauce

3 tablespoons tomato paste
1 cup | 8.45 fluid ounce | 250 ml Half and Half
2 tablespoons reserved pasta water

Protein and Cheese

2 ¼ cups | 14 ounce | 400 grams turkey leftovers or shredded turkey
2 cups | 8 ounce | 225 grams mozzarella cheese
black pepper (to taste)
sea salt (to taste)

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 395°F (200°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
Cook Pasta: Bring a large pot of salted water to a boil. Cook the dry fusilli pasta until al dente according to package instructions. Before draining, remove 2 tablespoons of the pasta water and set aside. Drain pasta and rinse under cold water to stop cooking, then allow it to drain completely.
Sauté Vegetables and Herbs: Heat a large non-stick skillet over medium heat and add the extra virgin olive oil. Cook the diced carrots and onions until they become tender. Add minced garlic along with dried oregano, thyme, and parsley. Stir to combine and then add tomato paste, mixing thoroughly into the vegetables and herbs.
Simmer Sauce: Pour in the Half and Half along with the reserved pasta water. Stir well and bring the mixture to a gentle simmer. Reduce heat to low to maintain a soft simmer.
Combine Pasta and Turkey: Add the cooked pasta and shredded turkey leftovers into the skillet. Stir thoroughly to coat all pieces evenly with the sauce. Season the mixture with salt and black pepper to taste.
Assemble Casserole: Transfer half of the pasta and turkey mixture to the prepared baking dish. Sprinkle 1 cup of mozzarella cheese evenly over this layer. Cover with the remaining pasta mixture and top with the remaining 1 cup of mozzarella cheese.
Bake: Place the baking dish on the middle rack of the preheated oven. Bake for about 25 minutes, or until the cheese is melted, bubbly, and turns a golden brown color.
Rest and Serve: Remove the casserole from the oven and allow it to sit for about 5 minutes before serving to let the flavors meld and to avoid burning your mouth.

Notes

This casserole is a great way to use leftover turkey, creating a creamy and flavorful dish that’s perfect for family meals.
Using fusilli pasta helps the sauce cling better to the noodles for each bite to be flavorful.
Adjust seasoning with salt and pepper according to your taste and the saltiness of your turkey leftovers.
Make sure to let the casserole rest after baking to improve texture and flavor balance.

Nutrition

Serving Size: 1/6 casserole
Calories: 420 kcal
Sugar: 4 g
Sodium: 380 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg