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Turkey Parmesan Baked Rotini

Turkey Parmesan Baked Rotini

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
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 -10 servings
Author Barry C. parsons

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.