Creamy Turkey Pasta Bake (Print Version)
# Ingredients:
→ For the Creamy Sauce
01 -
4 tablespoons butter, unsalted
02 -
Half a medium onion, finely chopped
03 -
2 garlic cloves, minced
04 -
1 teaspoon Italian herb blend
05 -
1 teaspoon kosher salt
06 -
¼ teaspoon freshly ground black pepper
07 -
¼ cup plain flour
08 -
2 cups turkey or chicken broth, low-sodium preferred
09 -
2 cups half-and-half or light cream
→ For the Casserole
10 -
13 ounces dry spaghetti noodles
11 -
2 cups diced cooked turkey
12 -
1½ cups shredded mozzarella
13 -
1 cup frozen green peas
# Instructions:
01 -
Melt your butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent.
02 -
Toss in the minced garlic, Italian herbs, salt, and pepper. Stir everything together and let it cook for about a minute until wonderfully fragrant.
03 -
Sprinkle the flour over the buttery mixture and whisk vigorously until it's completely absorbed and there's no dry flour visible.
04 -
Pour in the broth and cream while whisking constantly to prevent any lumps. Keep cooking over medium heat, whisking frequently, until the sauce thickens to a nice creamy consistency. Taste it and adjust the seasoning if needed, then set aside.
05 -
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook just until al dente (still slightly firm). Drain thoroughly.
06 -
Heat your oven to 400°F. Lightly grease a 9x13 inch baking dish. Combine the cooked spaghetti, turkey pieces, and frozen peas in the dish. Pour all of your creamy sauce over the top and use a spatula to spread it around, making sure it seeps down between all the noodles.
07 -
Sprinkle the shredded mozzarella evenly over everything. Pop it in the oven and bake for 20 minutes, or until the cheese is melted, golden brown, and bubbling around the edges.
# Notes:
01 -
Feel free to add extra veggies like sliced mushrooms, diced bell peppers, or carrots - just sauté firm vegetables with the onion and add softer or frozen ones with the peas
02 -
Leftover rotisserie chicken works perfectly in place of turkey, or use any cooked poultry you have on hand
03 -
Any pasta shape will work beautifully here - try penne, rigatoni, egg noodles, or whatever you prefer, just cook it al dente
04 -
This casserole is freezer-friendly and can be made ahead - cover tightly and freeze for up to 3 months, then thaw overnight before baking