Turkey Pasta Bake

Turkey pasta bake is comfort food that turns leftovers into something new. Instead of canned soup shortcuts, it builds flavor with garlic, mushrooms, white wine, and plenty of cheese. The result is a cozy casserole with crisp edges, a creamy sauce, and all the melted mozzarella pull you could want.

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Here’s Why This Turkey Pasta Bake Recipe Works

Meal-prep friendly: Assemble the casserole ahead of time, refrigerate overnight, and bake when you’re ready to serve.

Perfect for leftovers: Shredded turkey blends in easily and soaks up the creamy sauce. If you’ve got extra turkey to use up, our Cajun turkey recipe is another bold and flavorful option to try.

Cheese trio: Parmesan for salt, mozzarella for stretch, and just enough on top to turn golden and toasty.

Cozy but balanced: Garlic, mushrooms, and herbs keep the casserole flavorful and rich without feeling heavy.

For another rich and cozy pasta bake, try our seafood mac and cheese.

For another family-style leftover makeover, our baked turkey burrito casserole brings a Tex-Mex twist to the table.

If you like creamy baked pastas, our turkey tetrazzini is another classic way to turn leftovers into comfort food.

Baked Pasta with Turkey

Turkey pasta bake is cozy, cheesy, and the best way to give leftovers new life. With tender pasta, savory mushrooms, and plenty of melted cheese, it bakes up into a hearty casserole that feeds a family. Make it ahead for an easy weeknight dinner or serve it hot from the oven when you’ve got a crowd to feed.

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

4.34 from 3 votes

Turkey Pasta Bake

By Dahn Boquist

Turn your leftover turkey into a comforting casserole with this cheesy turkey pasta bake. The creamy sauce gets an extra kick of flavor from white wine.

If you make this recipe, please leave a star rating and comment.

Servings: 6 Servings

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Ingredients 

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• ▢ 8 ounces Farfalle pasta, or your choice of pasta
• ▢ 1 tablespoon butter
• ▢ 2 tablespoons olive oil
• ▢ 8 ounces button mushrooms, sliced
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 onion, diced
• ▢ 1 garlic clove, minced
• ▢ 2 tablespoons all-purpose flour
• ▢ ¾ cup dry white wine
• ▢ 1 ½ cup chicken broth
• ▢ 1 ½ cups grated Parmesan cheese
• ▢ 2 cups baby spinach
• ▢ 2 to 3 cups leftover shredded turkey
• ▢ 2 cups shredded mozzarella cheese

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Instructions 

• Pre-heat the oven to 375°F and grease a 13×9 inch casserole dish. 
• Fill a large pot with water, salt it generously and bring it to a boil. Add the pasta and cook it for 2 minutes LESS than indicated on the package. The goal is to under-cook the pasta as it will continue to cook in the oven. Reserve ½ cup of cooking water then drain the pasta and return it to the pot.
• Add the mushrooms and a ¼ cup of water to a large, non-stick skillet. When the liquid cooks off, add the butter and oil and cook until the mushrooms are slightly brown, about 4 minutes. Season with salt and pepper then add the onion and cook until tender. When the onion is soft and tender add the garlic and cook for 30 seconds. 
• Sprinkle the flour over the mushroom mixture and stir for a minute to cook the flour. 
• Stir in the wine and broth and bring to a simmer and cook for 3 to 4 minutes until thick. Stir in the parmesan cheese.
• Stir in the spinach and cook until it wilts down. Add the cooked pasta and shredded turkey. Pour the mixture into the casserole dish and top with mozzarella cheese. Bake for 30 minutes uncovered.
• Sprinkle with chopped parsley and serve. 

Notes

Salt the pasta water: Season it generously. This is your first chance to build flavor.

Undercook the pasta: Pull it a couple of minutes shy of al dente so it won’t turn mushy as it bakes.

Cook mushrooms properly: Start with a splash of water to release moisture, then brown. If not using a nonstick pan, add a little oil.

Use frozen spinach if preferred: An 8-ounce package works well. Just thaw and drain thoroughly before adding.

Nutrition

Serving: 1 serving, Calories: 622kcal, Carbohydrates: 25g, Protein: 57g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 1219mg, Fiber: 2g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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