Description
A hearty and comforting leftover turkey pasta bake that transforms cooked turkey into a delicious one-pan meal. Combining sautéed vegetables, creamy sauce, and melted cheese, this dish is perfect for family dinners and uses up leftover turkey in a flavorful, easy-to-make casserole.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 leek, roughly chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, crushed
- 2 big handfuls fresh baby spinach leaves
Dry & Liquids
- 250 grams dry shells or macaroni pasta
- 1 cup chicken/turkey stock
- 1 1/4 cups water (plus extra if needed)
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Protein & Dairy
- 3 cups cooked turkey, roughly chopped
- 1 cup thickened cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 190°C (170°C fan forced) / 375°F to prepare for the final baking step.
- Sauté Vegetables: Heat olive oil in a large oven-safe pan over medium-high heat. Add the chopped leek and sliced mushrooms, cooking for 2-3 minutes until softened. Add crushed garlic and sauté for an additional 1 minute to release its aroma.
- Cook Pasta: Into the pan, add the dry pasta, chicken or turkey stock, water, salt, and black pepper. Cook the mixture uncovered for about 12 minutes, stirring occasionally, until the pasta is nearly cooked but still slightly firm to the bite. Add up to 1/2 cup more water if needed to ensure the pasta cooks evenly.
- Add Spinach, Turkey & Cheese: Stir in the fresh baby spinach leaves, chopped cooked turkey, and two-thirds of the combined Gruyère and mozzarella cheese. Mix thoroughly until the cheese melts and incorporates into the creamy mixture.
- Top and Bake: Sprinkle the remaining cheese evenly over the top of the pasta mixture. Place the pan in the preheated oven and bake uncovered for 15-20 minutes or until the cheese topping is golden brown and bubbly.
- Serve: Remove from oven and serve the pasta bake warm. Enjoy this delicious, family-friendly dish that makes perfect use of leftover turkey.
Notes
- If you don’t have Gruyère cheese, Swiss or mild cheddar can be good substitutes.
- Adding spinach last preserves its texture and color.
- Using an oven-safe pan allows you to seamlessly transition from stovetop to oven without extra dishes.
- You can swap turkey stock for chicken stock or vegetable stock if preferred.
- This dish can be easily doubled for larger families or leftovers.
