Description
A comforting and cheesy Turkey Casserole featuring tender pasta, flavorful turkey leftovers, and a creamy herb-infused sauce baked to golden perfection. Perfect for using up turkey and creating a hearty family meal.
Ingredients
Scale
Pasta and Vegetables
- 3 cups (9 ounces | 280 grams) dry Fusilli pasta
- 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 Sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tablespoons tomato paste
- 1 cup (8.45 fl oz | 250 ml) Half and Half
- 2 tablespoons reserved pasta water
Protein and Cheese
- 2 ¼ cups (14 ounces | 400 grams) turkey leftovers or shredded turkey
- Sea salt, to taste
- Black pepper, to taste
- 2 cups (8 ounces | 225 grams) mozzarella cheese
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 395°F (200°C). Grease a 9×13-inch baking dish to prevent sticking and allow easy removal of the casserole after baking.
- Cook Pasta Al Dente: Bring a large pot of salted water to a boil. Add the dry Fusilli pasta and cook it until Al Dente, meaning tender but still firm to the bite. Once done, reserve 2 tablespoons of the pasta cooking water then drain the pasta and run cold water over it to stop cooking and cool it down. Allow the pasta to drain thoroughly.
- Sauté Vegetables and Herbs: Heat a large non-stick skillet over medium heat and add the extra virgin olive oil. Sauté the diced carrots and onions until they become tender, about 5 minutes. Add the minced garlic along with dried oregano, thyme, and parsley, stirring to combine and release the herbs’ aromas. Mix in the tomato paste thoroughly to blend with the vegetables.
- Prepare the Creamy Sauce: Pour the Half and Half along with the reserved pasta water into the skillet. Stir the ingredients and bring the mixture to a gentle simmer. Reduce the heat to low to maintain a gentle simmer.
- Combine Pasta and Turkey: Add the cooked pasta and shredded turkey leftovers to the skillet. Mix well, ensuring all pasta and turkey pieces are coated evenly with the creamy herb sauce. Season the mixture generously with sea salt and black pepper to taste.
- Assemble the Casserole: Spoon half of the pasta and turkey mixture into the prepared baking dish. Sprinkle 1 cup of mozzarella cheese evenly over this layer. Add the remaining pasta mixture on top and then cover with the remaining 1 cup of mozzarella cheese, making a cheesy topping.
- Bake to Perfection: Place the casserole in the middle rack of the preheated oven and bake for approximately 25 minutes. Bake until the cheese on top melts completely and turns a lovely golden brown color.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes before serving. This resting time allows the flavors to settle and makes serving easier.
Notes
- This easy Turkey Casserole recipe is creamy, cheesy, and sure to be a hit with the whole family.
- Perfect for using leftover turkey and turning it into a delicious new meal.
- Make sure not to overcook the pasta when boiling to prevent mushiness after baking.
- You can substitute mozzarella with other cheeses like cheddar or a blend for different flavor profiles.
- Leftover pasta water helps enhance the creaminess of the sauce.
- Letting the casserole rest before serving helps the cheese to set slightly for easier slicing.
Nutrition
- Serving Size: 1/6 casserole (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
