Turkey Pasta Bake (with Leftover Turkey)
This creamy Turkey Pasta Bake is my go-to recipe when I have turkey leftovers. It is the perfect one-pot meal to repurpose turkey from your holiday meal. With a few pantry staples and a few fresh items added in, it’s an easy dinner the whole family will love. It's great with leftover chicken, too!
Servings: 8 servings
Calories: 478kcal
Equipment
Ingredients
- 16 ounces linguine (1 pound package), cooked al dente
- 3 cups leftover turkey shredded
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup fresh white mushrooms sliced
- 1 teaspoon dried parsley
- 2 garlic cloves minced
- 3/4 cup chicken broth
- 1 cup frozen peas
- 3 cups mozzarella cheese divided
- Fresh Parsley for garnish, optional
- Salt & Pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray.
- In a large mixing bowl, combine all the ingredients except the peas, and linguine, reserving 2 cups of mozzarella cheese.
- Mix until completely combined, then stir in the peas and linguine.
- Transfer the mixture to the prepared baking dish and top with the remaining 2 cups of mozzarella cheese.
- Bake uncovered for 25 minutes or until golden brown and heated through.
- Garnish with fresh parsley if desired.
Notes
This turkey pasta bake will keep for 3-4 days in the fridge in an airtight container. Or you can cover the baking pan tightly with plastic wrap or aluminum foil. Freeze for up to 3 months.
*Tip – prepare your pasta in a cast iron Dutch oven, remove it, mix up the sauce and put the pasta bake in to bake. Fewer dishes!
Nutrition
Serving: 1g | Calories: 478kcal | Carbohydrates: 31g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Cholesterol: 112mg | Sodium: 1013mg | Fiber: 3g | Sugar: 6g