Save I stumbled on this casserole by accident the week after Thanksgiving, staring at containers of shredded turkey and congealed gravy. My sister joked about that famous sandwich from the sitcom, and something clicked. What if I baked that same ridiculous moisture into pasta? The first tray came out golden and bubbling, and when I cut into it, gravy pooled around the edges like liquid gold.
My neighbor brought her kids over one rainy Sunday, and I pulled this from the oven still crackling at the edges. The youngest asked if it was lasagna, then declared it better because you could see the cheese. We ate straight from the pan with wooden spoons, and nobody cared about plates.
Ingredients
- Penne or rigatoni: Sturdy tubes catch the gravy and cheese, creating pockets of flavor in every forkful.
- Turkey or chicken gravy: This is the secret weapon. Homemade tastes incredible, but a good jarred version works when time is tight.
- Cooked turkey breast: Shred it by hand for texture. Store bought rotisserie chicken is a perfect swap.
- Mozzarella cheese: Melts into creamy strings. Buy a block and shred it yourself for the smoothest melt.
- Sharp cheddar cheese: Adds tang and depth. Pre shredded works, but fresh tastes sharper.
- Parmesan cheese: The salty, nutty finish on top turns golden under the broiler.
- Onion and garlic: Sauteed until soft, they build the savory backbone of the sauce.
- Whole milk: Creates a silky base. Low fat milk works but wont be as rich.
- All purpose flour: Thickens the sauce. Whisk it in slowly to avoid lumps.
- Frozen peas: Optional, but they add little bursts of sweetness and color.
- Dried thyme: A pinch brings earthy warmth without overpowering the gravy.
Instructions
- Prep the oven and dish:
- Set your oven to 190°C (375°F) and grease a 9x13 inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier.
- Boil the pasta:
- Cook penne or rigatoni in salted water until just shy of tender, then drain. Undercooking slightly prevents mushiness after baking.
- Saute the aromatics:
- Heat olive oil in a skillet over medium heat, add chopped onion, and cook until translucent and soft, about 5 minutes. Stir in minced garlic, thyme, salt, and pepper, cooking until fragrant.
- Build the sauce:
- Sprinkle flour over the onions and stir for a minute to cook off the raw taste. Gradually whisk in milk, stirring constantly until the sauce thickens and coats the back of a spoon.
- Combine the base:
- In a large bowl, toss cooked pasta with the onion sauce, shredded turkey, peas, and half of each cheese. Mix until everything is evenly coated.
- Layer the casserole:
- Spread half the pasta mixture into the baking dish, smoothing it into an even layer. Pour the gravy over this layer, letting it sink into the gaps for maximum moisture.
- Top and finish:
- Add the remaining pasta mixture on top, then sprinkle with the rest of the mozzarella, cheddar, and Parmesan. The cheese should cover the surface completely.
- Bake until golden:
- Slide the dish into the oven and bake uncovered for 30 to 35 minutes, until the top is bubbling and the edges are crisp. Let it rest for 10 minutes before cutting so the layers set.
Save One winter evening, I made this for a friend recovering from surgery. She called it hug in a pan and ate three servings. Weeks later, she texted asking for the recipe, and I knew it had become more than leftovers.
Choosing Your Gravy
Homemade turkey gravy tastes deeper and richer, especially if you use drippings from a roasted bird. Store bought versions save time and work beautifully when you add a pinch of black pepper and a splash of cream. I keep jars in the pantry for weeknight cravings.
Swaps and Additions
Swap turkey for rotisserie chicken, leftover ham, or even sauteed mushrooms for a vegetarian twist. Stir in chopped spinach, roasted red peppers, or caramelized onions to stretch the dish further. Gluten free pasta and flour work seamlessly if you need them.
Storing and Reheating
This casserole keeps in the fridge for up to four days and freezes beautifully for three months. Reheat covered with foil in a 175°C (350°F) oven until warmed through, adding a splash of milk or broth if it looks dry. Leftovers taste even better as the flavors meld overnight.
- Cool completely before covering to avoid condensation and sogginess.
- Freeze individual portions in airtight containers for quick lunches.
- Reheat in the microwave with a damp paper towel over the top to keep it moist.
Save This casserole turns leftovers into something worth celebrating, proof that the best recipes come from happy accidents and hungry afternoons. Make it once, and it will become your go to for cozy nights and grateful guests.
Recipe Questions & Answers
- → What type of pasta works best?
Penne or rigatoni hold textures well and allow the gravy to seep through, enhancing moisture and flavor.
- → Can I substitute the turkey?
Yes, roast chicken can be used instead without altering the dish’s flavorful balance.
- → How is the gravy layer prepared?
A simple roux with flour and butter is whisked with milk before stirring in turkey or chicken gravy to create a smooth, rich sauce.
- → Can this dish be made vegetarian?
Replace turkey and gravy with plant-based alternatives and increase vegetables, adjusting seasoning accordingly.
- → What are good side accompaniments?
A crisp green salad and crusty bread complement this hearty casserole, balancing richness with freshness.
- → How to ensure the casserole is moist?
The secret lies in layering the gravy in the center, allowing it to soak into pasta and cheese during baking.