Turkey Pasta Casserole
This Turkey Pasta Casserole dish is so savory… perfect for the fall season! This is a delicious meal to serve after the Holidays.
Ingredients
- 1/2 tbsp. coarse sea salt, or more to taste
- 12 oz. (about 3 cups) rigatoni or penne
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. butter
- 2 cups onions, chopped
- 1 lb. button mushrooms, washed and quartered
- 3 large cloves garlic, pressed
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 cup low-sodium chicken broth
- 1/4 cup basic pesto see Recipe
- 1 cup 35% heavy cream
- 1 tbsp. Italian seasoning tips & tricks
- 3 cups cooked turkey, cubed see Recipe
- 1 cup frozen peas
- 1/4 tsp. red chili flakes, or to taste
- 3 cups sharp Cheddar cheese, grated and divided
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Preheat oven to 375º and grease a 9x13-inch baking dish; set aside.
- Cook pasta according to package directions minus 2 minutes.
- In a large deep skillet over medium-high heat, add oil & butter. Add onions and cook for 3 minutes.
- Add mushrooms and sauté for 5 minutes. Add garlic and sauté for 1 minute; season with sea salt and freshly ground black pepper.
- Add broth and basic pesto; stir to coat.
- Add heavy cream and season with Italian seasoning; bring the mixture to a simmer.
- Stir in cooked turkey and peas. Season with red pepper flakes; taste and adjust.
- Stir in the pasta with 2 cups of cheese.
- Pour the mixture into the prepared dish and level it out before sprinkling on the remaining 1 cup of cheese.
- Cover with foil and transfer to the preheated oven; bake for 20 minutes.
- When time is up, we’ll remove from the heat, let it rest for 5 minutes before sprinkling on some fresh chopped parsley and serve.