Turkey Parmesan Baked Rotini

Posted on Oct 11 2008 - 8:00am by Barry C. Parsons

This Turkey Parmesan Baked Rotini is our most popular leftover turkey recipe to date on Rock Recipes and for very good reason. Leftovers never tasted so good.

Turkey Parmesan Baked Rotini. One of the most delicious leftover turkey recipes you will ever find.

Turkey Parmesan Baked Rotini

It’s the Thanksgiving weekend here in Canada and this recipe for Turkey Parmesan Baked Rotini looks past the serving of the traditional turkey dinner, to the inevitable leftovers. I always have turkey stock on hand in my kitchen made from boiling the turkey bones and scraps.

If I don’t have time to do this on the day we have turkey, I freeze the scraps and bones and make it later; often making large batches from the remainders of several turkeys. I freeze the stock in pint sized containers and use it for soups, stews and in this recipe as a base for the sauce.

This is a great comfort food recipe and will be a much appreciated supper on a chilly autumn evening.

Turkey Parmesan Baked Rotini. One of the most delicious leftover turkey recipes you will ever find.

Turkey Parmesan Baked Rotini

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If you enjoyed this Turkey Parmesan Baked Rotini recipe, why not check out more holiday recipes in out Christmas Category.


Turkey Parmesan Baked Rotini. One of the most delicious leftover turkey recipes you will ever find.

5.0 from 2 reviews
Turkey Parmesan Baked Rotini
Prep time
Cook time
Total time
Our most popular leftover turkey recipe to date on Rock Recipes and for very good reason. This pasta dish is reason enough in itself to roast a turkey. Leftovers never tasted so good.
Recipe type: Dinner
Serves: 8 -10 servings
For the sauce
  • 2 ½ cups whole milk
  • 1 ½ cups turkey stock
  • ⅓ cup butter
  • 3 tbsp flour
  • ¼ tsp black pepper
  • ½ tsp sea salt
  • 2 tbsp dry summer savoury (or 1 tsp dry thyme)
  • 2 tbsp Dijon mustard
Remaining ingredients
  • 3 cups uncooked rotini pasta
  • 3 cups leftover cooked turkey, cut in chunks
  • 1 cup freshly grated parmesan cheese
  • 3 cups grated low fat mozzarella cheese
  • 1 cup chopped button mushrooms (optional)
  • 1 large roasted red pepper, chopped (optional)
  • 8 slices precooked bacon, cut in small pieces
To prepare the sauce
  1. In the microwave oven, scald the milk and turkey stock until almost boiling.
  2. In a medium saucepan over medium heat, cook together the butter flour pepper and salt for 2 minutes.
  3. Whisking constantly, slowly pour in scalded milk and turkey stock. Continue to cook for 2 more minutes stirring constantly.
  4. Stir in the savoury and mustard. Set the sauce aside.
  5. Cook the pasta just to al dente in boiling salted water. Drain and set aside.
  6. Grease the bottom and sides of a large casserole dish.
  7. Place half of the cooked rotini pasta in the bottom of the dish.
  8. Layer the casserole with half the turkey, half the parmesan cheese, half the bacon, and half the sauce.
  9. Repeat these layers and top with the grated mozzarella cheese.
  10. Bake for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.




12 Comments so far. Feel free to join this conversation.

  1. Anonymous October 10, 2011 at 2:44 pm - Reply

    what is summer savoury?
    and if I can’t find it, what is a good sub for it?

  2. Barry C. Parsons October 10, 2011 at 2:59 pm - Reply

    Summer savoury is a herb that is traditionally used in poultry stuffing here in Newfoundland. A small amount of sage would be a good sub; a teaspoon of fresh chopped or a 1/2 tsp dry will be enough.

  3. tracey f December 27, 2011 at 10:06 pm - Reply

    Made this one tonight and it was a HIT!!! A keeper that we will make at Christmas time over and over again. It may be helpful for some people to know that you can substitute the turkey stock with Knorr Homestyle stock, I wouldn’t use the powder or cubed forms but this particular one is very good. I use all of my turkey stock for turkey soup so this substitution worked out extremely well.

  4. Tracey February 17, 2012 at 11:59 pm - Reply

    This looks delicious! However, what temperature do you cook it at? 350?

  5. Barry C. Parsons February 20, 2012 at 10:23 pm - Reply

    350 is fine. 325 for glass bakeware.

  6. Anonymous November 24, 2012 at 9:49 pm - Reply

    How many does this feed?

  7. Barry C. Parsons November 25, 2012 at 11:39 am - Reply

    I’d say 6-8

  8. Anonymous December 1, 2013 at 5:19 pm - Reply

    Me and my daughter made this for dinner last night! We didn’t have the summer savoury so I substituted it for the sage. It was delicious! Thank you for sharing!

  9. Jen February 10, 2015 at 7:58 pm - Reply

    Made this tonight using the recipe from your cookbook. It will be added to the rotation here and to the rotations of the 3 family members i had over to supper. Delish! (They all have your cookbook too!)

    • Barry C. Parsons February 11, 2015 at 10:31 am - Reply

      So glad you liked it. We often use chicken for this recipe too. Even just quickly browned diced boneless skinless chicken breasts or thighs. So glad you are all enjoying my cookbook. I’m actually writing a new one right now for Fall release.

      • Jen February 11, 2015 at 3:58 pm - Reply


  10. Mary December 30, 2016 at 9:49 am - Reply

    Hi Barry . Another fabulous recipe! It’s getting harder and harder to wait for the hard copy of your book that is always in my stocking…family knows it’s for ‘them’ as much as for me😉
    Just a note ,the book has a typo… 12 1/2 cups whole milk!

    Anyone used to cooking should pick up on this and know it’s
    2 1/2 but there’s always going to be that one out there, lol.
    Keep up the great books!

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