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A Cozy Way to Use Up Thanksgiving Leftovers
After Thanksgiving, when the fridge is packed with turkey, it’s time to turn those leftovers into something you’ll actually look forward to eating. This Leftover Turkey Pasta Bake is creamy, cheesy, and full of cozy flavor.With tender turkey, rigatoni, mushrooms, and a light pesto cream sauce, it’s the perfect comfort dish that doesn’t feel like, well leftovers.
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Why You’ll Love This Leftover Turkey Pasta Bake
Perfect for Thanksgiving Leftovers
Skip the sandwiches — this recipe transforms your leftover turkey into a rich, filling, and totally new dish.
Easy to Make
Minimal prep, simple steps, and ready in under an hour.
Family-Friendly
Creamy pasta + melty cheese = everyone’s happy.
Budget-Friendly
Stretch one meal into another and save money during the holiday season.
Taste and Texture You’ll Crave
This bake is rich, savory, and satisfying. The pesto adds a gentle herby note without overpowering the creaminess, while the mushrooms bring earthiness. Mozzarella melts into stretchy, cheesy goodness, and rigatoni gives the perfect bite in every forkful.
Ingredients You’ll Need
- 12 oz rigatoni (or penne or ziti)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion, chopped (Vidalia recommended)
- 7 oz mushrooms, sliced (cremini or baby bella)
- 2 garlic cloves, minced
- ¼ cup pesto (store-bought or homemade)
- 2 cups heavy cream
- 2–3 cups cooked turkey, chopped
- Salt & black pepper, to taste
- 2 cups shredded mozzarella cheese
- Chopped parsley (optional for garnish)
Ingredient Swaps & Tips
Use What You Have:
- No rigatoni? Use penne, ziti, or rotini.
- No turkey? Rotisserie chicken works great.
- No pesto? A sprinkle of Italian seasoning and garlic butter can do the trick.
Make it Lighter (Carefully):
- You can swap in half-and-half or evaporated milk, but results may vary — full-fat cream gives the best texture and flavor.
Add Extra Veggies:
- Toss in spinach, frozen peas, or chopped carrots for a nutritional boost.
How to Make Leftover Turkey Pasta Bake
Step-by-Step Instructions:
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Cook pasta 2 minutes less than package directions. Drain and set aside in the baking dish.
- Sauté onions and mushrooms in olive oil and butter until browned (about 8 minutes).
- Add garlic, cooking for 30 seconds until fragrant.
- Pour in pesto and cream. Simmer for 2 minutes until slightly thickened.
- Stir in turkey and season with salt and pepper.
- Combine pasta and sauce in the dish. Add half the cheese and toss.
- Top with remaining cheese. Cover with foil and bake for 20 minutes.
- Optional broil for 2–3 minutes to brown the cheese.
- Rest 5 minutes, garnish with parsley, and serve.
Tips for the Best Pasta Bake
Use High-Quality Pesto:
Brands like DeLallo offer great jarred options. Homemade is always a bonus.
Don’t Overcook the Pasta:
It will continue to cook in the oven, so keep it al dente.
Add Extra Cheese:
For extra richness, mix in Parmesan or add an extra handful of mozzarella.
What to Serve with Turkey Pasta Bake
Simple Sides That Work:
- A crisp arugula salad with lemon vinaigrette
- Roasted green beans or Brussels sprouts
- Crusty garlic bread or warm dinner rolls
Holiday Leftovers Party Idea:
Serve this pasta alongside other Thanksgiving favorites for a casual next-day feast.
Storage and Reheating Tips
How to Store Leftovers:
- Keep in an airtight container in the fridge for up to 3 days.
- Halve the recipe if you're serving just 2–3 people and use an 8x8 baking dish.
How to Reheat:
- Oven: 300°F, covered, for 15–20 minutes
- Stovetop: Reheat gently with a splash of cream or broth
- Microwave: Medium power to keep it creamy and prevent drying
Common Questions
Not recommended — cream-based sauces tend to separate after thawing.
Absolutely! Leftover or rotisserie chicken works perfectly.
Penne, ziti, rotini, or shells all work great in this recipe.
Fun Variations to Try
Flavor Boosters:
- Add sun-dried tomatoes or red pepper flakes for a twist
- Swap in smoked turkey for a deeper flavor
- Top with crushed stuffing for a holiday-inspired crunch
Seasonal Add-Ins:
- Stir in chopped kale or roasted butternut squash for a fall twist
- Make it extra special for Christmas by adding a pinch of nutmeg
More Thanksgiving Leftover Recipes You’ll Love
- Dutch Oven Turkey Breast – A delicious roasted turkey perfect for leftovers
- Cranberry Glazed Turkey Meatballs – A sweet and savory bite-size crowd pleaser
- Cranberry Turkey Sliders – Quick, fun, and perfect for next-day munching
Make This Your Go-To Leftover Turkey Recipe
This Leftover Turkey Pasta Bake is the ultimate way to reinvent your Thanksgiving leftovers. Cozy, satisfying, and loaded with flavor, it’s one of those dishes that might just outshine the original feast.
Tried it? Snap a photo and tag me on Instagram or save it to your Thanksgiving Recipes Pinterest Board: Follow Bake With Lina on Pinterest — I’d love to see your holiday creations!
Leftover Turkey Pasta Bake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This turkey pasta bake is perfect for leftover Thanksgiving turkey, or you can even use chicken! It has a creamy pesto sauce, mushrooms, and plenty of melty mozzarella.
Ingredients
- 12 ounces uncooked rigatoni or penne
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion, chopped
- 7 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup pesto
- 2 cups heavy/whipping cream
- 2-3 cups cooked turkey, cut up
- Salt & pepper to taste
- 2 cups mozzarella cheese, shredded
- Fresh chopped parsley (optional, to taste)
Instructions
- Preheat oven to 375F and move the rack to the middle position.
- Cook the pasta for 2 minutes less than package directions indicate. Once cooked, drain and add to a greased 9×13 casserole dish.
- Meanwhile, add the oil and butter to a skillet over medium-high heat. Sauté the onion and mushrooms until the mushrooms have released their water and it's cooked out and everything is nicely browned (about 8 minutes).
- Stir the garlic in and cook for about 30 seconds.
- Stir in the pesto and cream and once the sauce starts to bubble, cook for about 2 minutes or until it's slightly thickened (don't let it get too thick as it'll thicken more in the oven). Take the skillet off the heat.
- Stir in the turkey and some salt & pepper to taste.
- Transfer the skillet mixture to the casserole dish, add half the cheese, and toss.
- Top with the rest of the cheese.
- Cover the casserole dish with foil and bake for 20 minutes or until it's warmed through.
- Take the foil off and broil the top for a few minutes if you want to brown the cheese (optional). Watch that it doesn't burn!
- Let it sit for a few minutes prior to serving. Sprinkle with chopped parsley if using.
Notes
Serves 6-8 depending on portion size. 12 oz is ¾ of a 16 oz. package of pasta. My favorite brand for jarred pesto is DeLallo. You could easily sneak some more veggies in here like frozen peas or finely diced carrots. Some grated fresh parmesan would add even more flavor to this dish if you have some. You could swap the pasta shape, use cooked chicken instead of turkey, or make a roux if using a lower-fat alternative to cream.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
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