Turkey Pasta Bake (Printable Format)
Leftover turkey, mushrooms, and spaghetti come together in a rich casserole topped with golden breadcrumbs. Great for after-holiday meals.
# Needed Ingredients:
01 -
Nonstick cooking spray.
02 -
Sea salt.
03 -
1 pound of spaghetti.
04 -
6 tablespoons of unsalted butter, split.
05 -
2 cloves of minced garlic.
06 -
1 pound of sliced cremini mushrooms.
07 -
1/2 cup of dry white wine.
08 -
1/4 cup of plain flour.
09 -
2 1/2 cups of reduced-sodium chicken broth.
10 -
1 cup of heavy whipping cream.
11 -
Ground black pepper.
12 -
2 pounds of diced leftover turkey (about 5 cups).
13 -
1 cup of frozen green peas.
14 -
1 cup of shredded sharp white cheddar cheese.
15 -
1 teaspoon of dried oregano leaves.
16 -
1 cup of panko-style breadcrumbs.
17 -
1/2 cup of finely grated Parmesan cheese.
18 -
2 tablespoons of extra virgin olive oil.
# Preparation Steps:
01 -
Set oven to 350°F and spray a 13x9-inch dish with nonstick spray to prevent sticking.
02 -
Cook the pasta in a pot of salted water till just tender, then drain and set aside.
03 -
In a pan, melt 2 tablespoons of butter, then cook the garlic and mushrooms with the wine until soft.
04 -
Stir in the rest of the butter and flour, cooking until golden. Slowly mix in the broth and cream until thick.
05 -
Combine the turkey, peas, cheddar, oregano, and cooked pasta into the sauce. Spread everything in the prepared dish.
06 -
Combine breadcrumbs, Parmesan, and olive oil; layer over the casserole.
07 -
Bake for about 25 minutes until bubbly and golden. Let sit for 10 minutes before digging in.
# Supplementary Details:
01 -
An excellent option for repurposing Thanksgiving turkey.
02 -
You can prep this in advance.
03 -
Perfect for freezing and reheating.