Turkey Leftover Pasta Bake Recipe
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If you need an easy recipe to use leftover roasted turkey, this one is going to be a hit and everyone will love it. Want to get a rest after all the cooking during the holidays? You surely deserve it! Let’s transform what you have in the pantry into a fantastic turkey leftover pasta bake! Any short pasta will do and you can prepare the recipe in 20 minutes!
Ingredients for Turkey Leftover Pasta Bake:
- 12 ounces/340 grams uncooked short pasta – rigatoni, penne, fusilli or farfalle
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 7 ounces/200grams mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2-3 cups cooked turkey meat, shredded or cut
- Salt and pepper, to taste
- 2 cups mozzarella cheese, shredded
- Fresh chopped parsley optional, to taste
Instructions:
- Preheat oven to 375F/190C.
- Bring a pot with water to a boil, add salt and cook the pasta al dente – 2-3 minutes less that the directions on the package.
- Once pasta is cooked, drain and add to a greased casserole dish.
- In the meantime, in a large skillet, heat oil and butter over medium heat and sauté onion and mushrooms until browned, about 8-10 minutes. The mushrooms will release their water, make sure to cook until it has evaporated.
- Add the garlic and cook for about 1 minute.
- Add cream, wait until the sauce starts bubbling and cook for 2-3 minutes more. Do not thicken the sauce too much, as it will be cooked in the oven too.
- Last, stir in the turkey and season with salt and pepper to taste.
- Transfer the mixture to the casserole dish and top with the cheese.
- Cover the dish with foil and bake for 20-25 minutes.
- Remove the foil off and broil the top for a few minutes until golden.
- Sprinkle with chopped parsley and serve.