This baked pasta dish uses up cooked turkey by pairing it with a rich basil pesto cream sauce. Rigatoni and earthy mushrooms add texture, while a layer of mozzarella cheese melts over the top in the oven.
The entire meal comes together in about 50 minutes. You make a quick cream sauce on the stove while the pasta boils, then combine everything in a baking dish. It is a warm and filling dinner for cold evenings.
Why is Turkey Pesto Pasta Bake a Must-Try?
Undercooking the pasta by 2 minutes prevents it from getting mushy when it bakes in the cream sauce.
Browning the mushrooms first cooks off their excess water, keeping the casserole from becoming watery.
Covering the dish with foil traps steam to heat the turkey through without drying out the edges.
Ingredients for Turkey Pesto Pasta Bake
• Cooked turkey: Use leftover roasted turkey breast or dark meat. Chop it into bite-sized pieces so it mixes evenly with the pasta.
• Pesto: Store-bought basil pesto works well. You can use refrigerated or jarred varieties.
• Heavy cream: This creates a stable sauce that will not curdle in the oven. Avoid substituting with milk or half-and-half.
• Pasta: Short tubular shapes like rigatoni, penne, or ziti hold the thick cream sauce inside their ridges.
• Mushrooms: Cremini or white button mushrooms both work. Wipe them clean with a damp paper towel instead of soaking them.
Exact quantities are in the recipe card below.
How to Make Turkey Pesto Pasta Bake
Step 1: Prepare the pasta
Boil your chosen pasta in a large pot of salted water. Stop cooking it 2 minutes early so it stays firm. Drain the noodles and place them in a greased baking dish.
Step 2: Make the cream sauce
Sauté the onions and mushrooms in a skillet until they brown. Add the garlic, followed by the heavy cream and pesto. Let the liquid bubble gently for a few minutes to build the sauce.
Step 3: Assemble and bake
Mix the chopped turkey into the cream sauce. Pour this mixture over the pasta, stir in half the cheese, and top with the rest. Bake covered until hot, then broil to brown the cheese.
What to Serve with Turkey Pesto Pasta Bake
Serve this rich pasta bake with a crisp green salad dressed in vinaigrette to cut through the cream sauce. A side of garlic bread is also nice for soaking up any extra pesto cream.
Expert Tips for Turkey Pesto Pasta Bake
Food safety: Always reheat leftover cooked poultry to a safe internal temperature of 165°F (74°C).
Do not let the cream sauce boil vigorously on the stove. A gentle simmer is enough to thicken it before baking.
You can swap the cooked turkey for diced cooked chicken if you prefer.
How to Store and Freeze Turkey Pesto Pasta Bake
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F (175°C) oven until the center reaches 165°F (74°C). This dish does not freeze well due to the heavy cream sauce separating.
Turkey Pesto Pasta Bake Recipe FAQs
Can I make this pasta bake ahead of time?
You can assemble the casserole up to a day in advance. Keep it covered in the refrigerator and add 10 to 15 minutes to the covered baking time to ensure it heats all the way through.
Why did my cream sauce separate?
Boiling the heavy cream too hard on the stove can cause it to break. Keep the heat moderate and only let it bubble gently.
Can I use chicken instead of turkey?
Yes. Cooked rotisserie chicken or leftover baked chicken breasts work exactly the same way in this recipe.
Turkey Pesto Pasta Bake
Ingredients
- 12 ounces dry rigatoni or penne pasta 340 g
- 1 tablespoon olive oil 15 ml
- 1 tablespoon unsalted butter 14 g
- 1/2 medium yellow onion chopped
- 7 ounces cremini mushrooms sliced, 200 g
- 2 cloves garlic minced
- 1/4 cup basil pesto 60 g
- 2 cups heavy cream 480 ml
- 2 1/2 cups cooked turkey chopped, 350 g
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese divided, 225 g
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Boil the pasta in salted water for 2 minutes less than the package directs. Drain the pasta and spread it into the prepared baking dish.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion and mushrooms, cooking until the mushrooms release their moisture and turn brown, about 8 minutes.
- Stir in the minced garlic and cook for 30 seconds.
- Pour in the pesto and heavy cream. Bring the liquid to a gentle bubble and let it cook for 2 minutes so it thickens slightly. Remove the skillet from the heat.
- Fold the cooked turkey, salt, and black pepper into the sauce.
- Pour the turkey mixture over the pasta in the baking dish. Add 1 cup of the mozzarella cheese and stir to combine. Sprinkle the remaining 1 cup of mozzarella evenly over the top.
- Cover the dish tightly with aluminum foil. Bake for 20 minutes, or until the casserole is bubbly and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Remove the foil and turn on the broiler for 2 to 3 minutes to brown the cheese. Let the casserole rest for 5 minutes, then garnish with parsley before serving.
Notes
