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Turkey Parmesan Baked Rotini

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

Turkey Parmesan Baked Rotini

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.

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. One of the most delicious leftover turkey recipes you will ever find.

Turkey Parmesan Baked Rotini

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Turkey Parmesan Baked Rotini

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5 from 3 votes
Turkey Parmesan Baked Rotini
Turkey Parmesan Baked Rotini
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
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.
Course: Dinner
Servings: 8 -10 servings
Author: Barry C. parsons
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
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.
Recipe Rating

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Wednesday 27th of December 2017

In the oven right now! Thanks for the Twitter suggestion. However, the recipe doesn't say where or how to put in the red pepper or the mushroom? I layered it with everything else, but noticed it said roasted red pepper, I just cut up a raw one, hope it's going to be ok ;)


Saturday 28th of October 2017

Hi Barry! This looks amazing, I wish I had some turkey to use up right now! May I please use this recipe and an image I. A Thanksgiving leftovers recipe roundup? Thank you!


Friday 30th of December 2016

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 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!

Charlotte Barrington

Monday 29th of October 2018

I noticed the same typo but thought 12 1/2 cups of milk was way too much for the amount of flour and butter. I just made the recipe looking forward to trying it. It smells delicious!


Tuesday 10th of February 2015

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

Wednesday 11th of February 2015

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.


Sunday 1st of December 2013

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!

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