Description
This creamy and cheesy Turkey Casserole is a comforting dish made with tender turkey leftovers, fusilli pasta, and a flavorful herb-infused tomato cream sauce, all baked to golden perfection in the oven. Perfect for using up turkey leftovers and creating a hearty family meal.
Ingredients
Scale
Pasta and Cheese
- 3 cups | 9 oz | 280 g dry fusilli pasta
- 2 cups | 8 oz | 225 g mozzarella cheese, shredded
Vegetables and Aromatics
- 1 cup | 2 small carrots, peeled and diced
- 1 small onion, peeled and diced
- 2 garlic cloves, peeled and minced
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Sea salt, to taste
- Black pepper, to taste
Liquids and Fats
- 1 teaspoon extra virgin olive oil
- 3 tablespoons tomato paste
- 1 cup | 8.45 fl oz | 250 ml Half and Half
Protein
- 2 ¼ cups | 14 oz | 400 g cooked turkey leftovers or shredded turkey
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 395°F (200°C) and grease a 9×13 inch baking dish to prevent sticking.
- Cook Pasta Al Dente: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente according to package instructions. Reserve 2 tablespoons of pasta water, drain the pasta, then rinse with cold water and allow to drain completely.
- Sauté Vegetables and Herbs: Heat 1 teaspoon of extra virgin olive oil in a large non-stick skillet over medium heat. Add diced carrots and onion and cook until they become tender. Add minced garlic and dried oregano, thyme, and parsley; stir for a moment until fragrant. Then incorporate the tomato paste and stir well to combine the flavors.
- Create Sauce and Combine Ingredients: Pour the half and half and reserved pasta water into the skillet. Stir and bring the mixture to a gentle simmer, then reduce heat to low. Add the cooked pasta and shredded turkey to the skillet. Stir thoroughly to ensure all the pasta and turkey are coated with the sauce. Season to taste with sea salt and black pepper.
- Assemble Casserole: Transfer half of the pasta mixture into the prepared baking dish. Sprinkle 1 cup of shredded mozzarella cheese evenly over the layer. Add the remaining pasta mixture on top, then cover it with the remaining 1 cup of mozzarella cheese.
- Bake: Place the baking dish in the center of the preheated oven. Bake for approximately 25 minutes, or until the cheese has melted and developed a golden brown crust.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes before serving to allow the flavors to meld and make serving easier.
Notes
- This casserole is a fantastic way to use up leftover turkey and can be made with any pasta shape you prefer.
- Adjust herbs and seasoning according to your taste for personalization.
- Make sure not to overcook the pasta when boiling; it should be al dente as it will cook further in the oven.
- Allowing the casserole to rest before serving enhances texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
