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close up shot of a turkey pasta bake

Turkey Pasta Bake

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.
4.34 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 622kcal
Author: Dahn Boquist

Ingredients

  • 8 ounces Farfalle pasta or your choice of pasta
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 8 ounces button mushrooms sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion diced
  • 1 garlic clove minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup white wine
  • 1-1/2 cup chicken broth
  • 1-1/2 cups grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 2 to 3 cups leftover shredded turkey
  • 2 cups shredded mozzarella cheese

Instructions

  • Pre-heat the oven to 375°F and grease a 13x9 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 1/2 cup of cooking water then drain the pasta and return it to the pot.
  • Add the mushrooms and a 1/4 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

  • Make sure you generously salt the water that you cook the pasta in.
  • Undercook the pasta. It will continue to cook when you put it in the oven. Undercooking it before you put it in the oven will help prevent mushy pasta. 
  • Cooking the mushrooms in a little bit of water first will help them release their moisture faster. If you don't have a non-stick skillet then oil the pan.
  • If you use frozen spinach, use an 8-ounce package, thawed and drained. 

Nutrition

Serving: 1 | 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