Turkey Parmesan Baked Rotini

This Turkey Parmesan Baked Rotini. Leftovers were never this delicious. It’s our most popular leftover turkey recipe to date on Rock Recipes and for very good reason. 

Turkey Parmesan Baked Rotini

Originally published Oct 2008.

It’s the Thanksgiving weekend here in Canada and this recipe for Turkey Parmesan Baked Rotini is a bit forward thinking. It 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. That’s key to this recipe.

How to make turkey, chicken or beef stock in the oven

OVEN STOCK MAKING INSTRUCTIONS HERE.

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. Then, I often make 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.

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

Turkey Parmesan Baked Rotini

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Yield: 8 Servings

Turkey Parmesan Baked Rotini

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

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.

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Ingredients

For the sauce

• 2 ½ cups whole milk
• 1 ½ cups turkey stock
• 1/3 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

Instructions

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.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 529Total Fat 29gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 127mgSodium 1096mgCarbohydrates 28gFiber 2gSugar 7gProtein 37g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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