Turkey Pesto Pasta Bake
This baked pasta combines cooked turkey, mushrooms, and a creamy basil pesto sauce under a layer of melted mozzarella cheese.
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
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.