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In the microwave oven, scald the milk and turkey stock until almost boiling.
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In a medium saucepan over medium heat, cook together the butter flour pepper and salt for 2 minutes.
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Whisking constantly, slowly pour in scalded milk and turkey stock. Continue to cook for 2 more minutes stirring constantly.
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Stir in the savoury and mustard. Set the sauce aside.
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Cook the pasta just to al dente in boiling salted water. Drain and set aside.
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Grease the bottom and sides of a large casserole dish.
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Place half of the cooked rotini pasta in the bottom of the dish.
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Layer the casserole with half the turkey, half the parmesan cheese, half the bacon, and half the sauce.
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Repeat these layers and top with the grated mozzarella cheese.
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Bake for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.