Description
This Leftover Turkey Pasta Bake is a comforting and delicious casserole perfect for using up cooked turkey. Featuring sautéed leeks, mushrooms, and garlic combined with pasta simmered in stock and water, then mixed with fresh spinach, turkey, and melted Gruyère and mozzarella cheeses. Baked until golden and bubbly, this family favorite offers a creamy, cheesy, and satisfying meal ideal for a cozy dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 leek, roughly chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, crushed
- 2 big handfuls fresh baby spinach leaves
Liquids and Seasonings
- 1 tablespoon olive oil
- 1 cup chicken or turkey stock
- 1 1/4 cups water (plus up to 1/2 cup more if needed)
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Main Ingredients
- 250 grams dry shells or macaroni pasta
- 3 cups cooked turkey, roughly chopped
- 1 cup thickened cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 190°C (170°C fan-forced) or 375°F to prepare for baking the pasta dish later.
- Sauté Vegetables: Heat olive oil in a large oven-safe pan over medium-high heat. Add leek and mushrooms and sauté for 2-3 minutes until softened. Then add crushed garlic and sauté for another minute to develop flavor.
- Cook Pasta in Liquid: Add dry pasta, chicken or turkey stock, water, salt, and pepper to the pan. Let it cook for about 12 minutes, stirring occasionally, until the pasta is almost tender but still firm. Add up to ½ cup more water if needed to prevent drying out.
- Add Spinach, Turkey, and Cheese: Stir in the fresh baby spinach leaves, cooked turkey, and two-thirds of the combined Gruyère and mozzarella cheeses. Mix well so the cheese melts and everything is integrated smoothly.
- Bake the Pasta Bake: Sprinkle the remaining cheese evenly on top of the pasta mixture. Place the pan uncovered in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and bubbly.
- Serve Warm: Remove from oven and serve the pasta bake warm. This dish is a hearty, comforting meal great for using up leftover turkey.
Notes
- If you don’t have fresh spinach, baby spinach works well too and can be substituted equally.
- Add extra water gradually while cooking pasta to ensure it doesn’t dry out and cooks evenly.
- This recipe works with leftover roasted turkey or cooked chicken as a substitute.
- Use an oven-safe pan to eliminate the need to transfer the mixture before baking, saving cleanup time.
- Gruyère cheese provides a nutty flavor, but you can substitute with a similar hard cheese if unavailable.
- For a lighter version, consider using half-and-half instead of thickened cream.
