Moist Maker Pasta Casserole (Print Version)

A baked dish combining tender turkey, melted cheeses, pasta, and savory gravy for hearty comfort.

# What You Need:

→ Pasta

01 - 14 oz penne or rigatoni pasta
02 - Salt, for boiling water

→ Gravy Layer

03 - 1¼ cups turkey or chicken gravy
04 - 2 tbsp unsalted butter

→ Turkey & Cheese

05 - 14 oz cooked turkey breast, shredded or chopped
06 - 7 oz mozzarella cheese, shredded
07 - 3.5 oz sharp cheddar cheese, shredded
08 - ¼ cup Parmesan cheese, grated

→ Vegetables & Aromatics

09 - 1 medium onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tbsp olive oil
12 - 1 cup frozen peas (optional)
13 - 1 tsp dried thyme
14 - ½ tsp black pepper
15 - ½ tsp salt, adjust to taste

→ Sauce

16 - 1 cup whole milk
17 - 2 tbsp all-purpose flour

# How To Make:

01 - Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Cook onion until soft, about 5 minutes. Add garlic, thyme, salt, and black pepper; cook for 1 minute more.
04 - Sprinkle flour over the onions and stir for 1 minute. Gradually whisk in milk and cook until thickened, about 2–3 minutes. Stir in butter until melted and remove from heat.
05 - In a large bowl, mix cooked pasta, onion sauce, turkey, peas if using, half the mozzarella, half the cheddar, and half the Parmesan cheese.
06 - Spread half of the pasta mixture evenly into the baking dish.
07 - Pour or spoon the gravy evenly over the first pasta layer, allowing it to soak for moisture and flavor.
08 - Add the remaining pasta mixture over the gravy layer. Sprinkle with the remaining mozzarella, cheddar, and Parmesan cheeses.
09 - Bake uncovered for 30 to 35 minutes, until golden and bubbling.
10 - Let the casserole rest for 10 minutes before serving to set.

# Expert Advice:

01 -
  • The gravy layer in the center keeps the whole casserole unbelievably moist, no dry bites allowed.
  • Its a brilliant way to turn leftover turkey into something everyone actually gets excited about.
  • Three kinds of cheese make it rich and satisfying without feeling heavy.
  • You can prep most of it ahead and just bake when youre ready to eat.
02 -
  • Dont skip the resting time after baking or the casserole will be soupy and hard to serve neatly.
  • Use gravy thats on the thicker side, watery gravy will make the layers slide around instead of soaking in.
  • Cook the pasta one minute less than the package says, it finishes in the oven and you avoid mush.
03 -
  • Shred your own cheese from a block instead of using pre-shredded, it melts smoother and tastes fresher.
  • If your gravy is too thin, simmer it on the stove for a few minutes until it thickens before layering it in.
  • For extra flavor, toss a pinch of nutmeg into the milk sauce, it adds warmth without being obvious.
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