If you’ve ever wondered how to transform leftover turkey into something irresistibly delicious, look no further than this Leftover Turkey Pasta Bake Recipe. It’s a wonderfully comforting, cheesy, and flavorful dish that breathes new life into your turkey leftovers while bringing the whole family together around the dinner table. Creamy, packed with fresh veggies and melting cheeses, this pasta bake is an absolute must-try that effortlessly combines convenience with crave-worthy taste.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this dish shine. Each item plays a key role, whether it’s adding richness, freshness, or that satisfying cheesy top layer you’ll fall in love with.
- 1 tablespoon olive oil: Perfect for sautéing and bringing out the flavors of the vegetables.
- 1 leek, roughly chopped: Adds a mild onion-like sweetness and a lovely soft texture.
- 1 cup sliced mushrooms: Earthy and hearty, mushrooms elevate the dish with their meaty bite.
- 2 cloves garlic, crushed: Brings an aromatic depth that’s essential for warming up the flavors.
- 250 grams dry shells or macaroni pasta: The classic base that holds everything together beautifully.
- 1 cup chicken/turkey stock: Infuses savory richness throughout the pasta.
- 1 1/4 cups water: Helps cook the pasta to tender perfection while balancing the sauce.
- 1 teaspoon salt: Perfectly seasons the dish without overpowering the other ingredients.
- 1/2 teaspoon cracked black pepper: Adds just the right amount of subtle heat and complexity.
- 2 big handfuls fresh baby spinach leaves: For a pop of color, freshness, and a gentle nutrient boost.
- 3 cups cooked turkey, roughly chopped: The star of the dish, bringing protein and delicious savory goodness.
- 1 cup thickened cream: Luxuriously creamy, it binds everything into a luscious sauce.
- 1 cup shredded Gruyère cheese: Offers a nutty, slightly sweet sharpness that melts beautifully.
- 1 cup shredded mozzarella cheese: For that irresistible gooey cheese pull and mellow flavor.
How to Make Leftover Turkey Pasta Bake Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 190°C (170°C fan forced) or 375°F. This ensures it’s perfectly heated and ready for baking your pasta bake to golden, cheesy perfection.
Step 2: Sauté the Vegetables
Warm the olive oil in a large oven-safe pan over medium-high heat. Toss in the chopped leek and mushrooms, sautéing them for about 2 to 3 minutes until they soften nicely. Then add the crushed garlic and cook it for one more minute. This step builds the aromatic foundation of the dish, filling your kitchen with an inviting fragrance.
Step 3: Cook the Pasta in the Sauce
Add the dry pasta, chicken or turkey stock, water, salt, and cracked black pepper straight into the pan. Stir it all together and let the pasta cook for about 12 minutes. Keep an eye on the liquid – if needed, pour in up to an additional half cup of water to keep the pasta from drying out. This method allows the pasta to absorb all those rich flavors from the stock and veggies, making it extra tasty.
Step 4: Incorporate Spinach, Turkey, and Cream
Once the pasta reaches that perfect tender-but-still-a-little-bite stage, fold in the fresh baby spinach leaves along with the chopped cooked turkey and the thickened cream. Stir in two-thirds of the combined Gruyère and mozzarella cheeses. This creamy mix will start to melt the cheese into a silky sauce that’s absolutely dreamy.
Step 5: Top with Cheese and Bake
Sprinkle the remaining cheese evenly over the top of the mixture. Slide your oven-safe pan into the oven and bake uncovered for 15 to 20 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown color and the cheese bubbles enticingly. This step delivers that crispy, cheesy crust that makes pasta bakes truly special.
How to Serve Leftover Turkey Pasta Bake Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a bright, aromatic touch that contrasts delightfully with the creamy richness. A sprinkle of cracked black pepper on top just before serving can also elevate the visual appeal and flavor.
Side Dishes
This pasta bake pairs beautifully with crisp green salads, perhaps with a tangy vinaigrette to cut through the creaminess. Roasted vegetables or simple garlic bread are also fantastic companions, making the meal feel complete and satisfying.
Creative Ways to Present
Try serving individual portions in small ramekins or cast-iron skillets for a cozy, rustic feel. Alternatively, scoop the pasta bake onto large plates and garnish with a drizzle of good-quality olive oil or a spoonful of pesto for that extra flair. It’s a crowd-pleaser no matter how you plate it!
Make Ahead and Storage
Storing Leftovers
Leftover turkey pasta bake keeps beautifully in the fridge for up to 3 days. Simply cover it tightly with foil or transfer to an airtight container, and it’s ready to enjoy again without losing any of that wonderful flavor or texture.
Freezing
This dish freezes really well, making it perfect for meal prep. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating for best results.
Reheating
To reheat, pop the pasta bake into a preheated oven at 180°C (350°F) for about 20 minutes, covered with foil to prevent drying out. You can finish the last 5 minutes uncovered to refresh that golden cheesy top. Alternatively, microwave portions with a splash of water or cream to keep it moist.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While shells or macaroni work wonderfully, penne, fusilli, or rigatoni are also great choices since they hold the sauce well and create excellent texture.
What can I substitute if I don’t have Gruyère cheese?
If Gruyère isn’t available, Swiss cheese or a mild cheddar can be good alternatives. The key is to use cheeses that melt well and offer a balance of creamy and sharp flavors.
Is it possible to make this dish vegetarian?
Yes! Simply swap the turkey for hearty veggies like roasted butternut squash or mushrooms, and use vegetable stock instead of chicken or turkey stock. The cream and cheeses keep it rich and satisfying.
Can I prepare this in advance and bake later?
You can prepare everything up to the baking step, then cover and refrigerate the unbaked pasta. When ready to serve, bake it fresh so the top gets bubbly and golden.
How spicy is the Leftover Turkey Pasta Bake Recipe?
This recipe has a gentle warmth from black pepper but isn’t spicy. You can add a pinch of chili flakes or smoked paprika if you prefer a bit of heat.
Final Thoughts
Trust me, this Leftover Turkey Pasta Bake Recipe is a game-changer for turning extra turkey into a cozy, crowd-pleasing meal that’s packed with flavor and texture. It’s comforting, creamy, and incredibly easy to make — perfect for busy weeknights or when you want to impress without the fuss. Go ahead, give it a try and watch it become a cherished favorite in your home!
Print
Leftover Turkey Pasta Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
- Diet: Low Salt
Description
This Leftover Turkey Pasta Bake is a comforting and delicious family favorite recipe perfect for transforming leftover turkey into a hearty and creamy meal. Sautéed leeks and mushrooms combined with tender pasta, fresh spinach, and melted cheeses create a rich, golden baked dish that’s both satisfying and easy to prepare.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 leek, roughly chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, crushed
- 2 big handfuls fresh baby spinach leaves
Pasta and Liquids
- 250 grams dry shells or macaroni pasta
- 1 cup chicken/turkey stock
- 1 1/4 cups water (plus up to 1/2 cup more if needed)
Protein
- 3 cups cooked turkey, roughly chopped
Dairy and Cheese
- 1 cup thickened cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
Seasoning
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat the oven: Preheat your oven to 190°C (170°C fan forced) or 375°F to get it ready for baking the pasta dish later.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a large oven-safe pan over medium-high heat. Add the chopped leek and sliced mushrooms, sauté for 2-3 minutes until softened. Then add the crushed garlic and sauté for an additional minute, releasing its aroma.
- Cook the pasta: To the sautéed vegetables, add 250 grams dry shells or macaroni pasta, 1 cup chicken or turkey stock, 1 1/4 cups water, 1 teaspoon salt, and 1/2 teaspoon cracked black pepper. Stir and cook for about 12 minutes, until the pasta is almost cooked through but still slightly firm. If the mixture seems dry, gradually add up to 1/2 cup more water as needed.
- Add spinach, turkey, and cream: Stir in 2 big handfuls of fresh baby spinach leaves, 3 cups of roughly chopped cooked turkey, and 1 cup of thickened cream, mixing well. Then add two-thirds of the combined 1 cup Gruyère and 1 cup mozzarella cheeses, stirring until the cheese melts and blends into the creamy mixture.
- Sprinkle cheese and bake: Evenly sprinkle the remaining cheese over the top of the mixture. Place the pan uncovered into the preheated oven and bake for 15-20 minutes until the top is golden brown and bubbling.
- Serve and enjoy: Remove from the oven and serve warm. This comforting turkey pasta bake is perfect for a family meal and an excellent way to use up leftover turkey.
Notes
- If you don’t have Gruyère cheese, you can substitute with Swiss or a mild cheddar for a similar creamy flavor.
- Be sure to use an oven-safe pan for the sauté and baking steps to avoid transferring the mixture.
- Add extra water gradually during pasta cooking to prevent the mixture from becoming dry or sticking to the pan.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lower-fat option, you can substitute the thickened cream with a lighter cream or milk, though the texture will be less rich.
