What You’ll Need
- Pasta. Use 12 ounces of dry penne, rotini, or egg noodles. Cook until just tender, then drain well.
- Cooked leftover turkey. Shred or chop 2 cups into bite-size pieces so the turkey is easy to distribute through the pasta.
- Condensed cream of chicken soup. One 10.5-ounce can makes the sauce. Use it straight from the can and add a splash of water only if the mixture is hard to stir.
- Shredded cheese. Use 2 cups of cheddar or a cheddar-mozzarella blend. Stir most into the filling and save ½ cup for the top.
How to Make Leftover Turkey Pasta Bake
Mix the hot, drained pasta with the turkey, condensed soup, and 1½ cups of shredded cheese. If the sauce feels too thick to coat the pasta, stir in water a tablespoon at a time until it spreads easily.
Spread the mixture in a lightly greased 9-by-13-inch baking dish and sprinkle the remaining cheese over the top. Bake uncovered at 375°F for about 20–25 minutes, until the cheese is melted and lightly golden and the center reaches 165°F (74°C). Chilled turkey may add a few minutes to the baking time.
How to Serve the Casserole
Let the casserole rest for 5 minutes so the sauce settles before scooping. Serve warm with steamed green beans or a crisp green salad.
Oven-Baked 4-Ingredient Leftover Turkey Pasta
A creamy turkey and pasta casserole with a melted cheese topping.
- Bake time — About 20–25 minutes
- Rest time — 5 minutes
- Servings — 6
Ingredients
- 12 ounces dry pasta, such as penne, rotini, or egg noodles
- 2 cups cooked leftover turkey, shredded or chopped
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 cups shredded cheddar or cheddar-mozzarella blend, divided
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
- Cook the pasta in salted water until just tender, then drain well.
- In a large bowl, stir together the hot pasta, turkey, condensed soup, and 1½ cups of the shredded cheese. Add a small splash of water if needed to loosen the mixture.
- Spread the pasta evenly in the prepared dish. Sprinkle the remaining ½ cup cheese over the top.
- Bake uncovered for about 20–25 minutes, until the cheese is melted and lightly golden and the center reaches 165°F (74°C). Continue baking as needed.
- Let rest for 5 minutes before serving warm.