Moist Maker Pasta Casserole (Print Version)

A hearty baked dish blending turkey, cheese, pasta, and a savory gravy layer for extra moisture.

# Components:

→ Pasta

01 - 14 oz penne or rigatoni
02 - Salt, to season boiling water

→ Gravy Layer

03 - 1 1/4 cups turkey or chicken gravy, homemade or store-bought
04 - 2 tbsp unsalted butter

→ Turkey & Cheese

05 - 14 oz cooked turkey breast, shredded or chopped
06 - 7 oz mozzarella cheese, shredded
07 - 3.5 oz sharp cheddar cheese, shredded
08 - 1/4 cup Parmesan cheese, grated

→ Vegetables & Aromatics

09 - 1 medium onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tbsp olive oil
12 - 1 cup frozen peas (optional)
13 - 1 tsp dried thyme
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt, adjust to taste

→ Sauce

16 - 1 cup whole milk
17 - 2 tbsp all-purpose flour

# Directions:

01 - Preheat oven to 375°F (190°C). Grease a 9 x 13-inch (23 x 33 cm) baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Cook onion until softened, about 5 minutes. Add garlic, thyme, salt, and pepper; cook an additional minute.
04 - Sprinkle flour over onions and stir for 1 minute. Gradually whisk in milk and cook until the mixture thickens, approximately 2 to 3 minutes. Stir in butter until fully melted, then remove from heat.
05 - In a large bowl, combine cooked pasta, onion sauce, turkey, peas if using, half the mozzarella, cheddar, and Parmesan cheeses.
06 - Spread half of the pasta mixture evenly into the prepared baking dish.
07 - Pour or spoon the turkey or chicken gravy evenly over the first pasta layer, allowing it to absorb for moisture.
08 - Spread the remaining pasta mixture over the gravy layer, then sprinkle with the remaining mozzarella, cheddar, and Parmesan cheeses.
09 - Bake uncovered in the preheated oven for 30 to 35 minutes, until the top is golden and bubbling.
10 - Allow the casserole to rest for 10 minutes before serving to set flavors and texture.

# Expert Advice:

01 -
  • It's the rare casserole that stays tender and juicy all the way through, thanks to that hidden gravy layer in the middle.
  • You can throw it together in under 30 minutes of hands-on time and dinner practically cooks itself.
  • It transforms holiday leftovers into something that tastes even better than the original meal.
02 -
  • The middle gravy layer is non-negotiable—it's the difference between a decent pasta dish and something truly moist and special, so don't rush pouring it in.
  • Don't cook your pasta all the way to tender before mixing it in, or it'll turn mushy by the time the casserole finishes baking.
  • If your gravy is thick, thin it slightly with a splash of milk so it actually soaks through the layers instead of sitting on top.
03 -
  • If your casserole looks dry after baking, it's usually because the gravy layer was too thick or poured too quickly—next time, thin your gravy slightly and pour it more slowly so it truly soaks through.
  • Fresh Parmesan grated at home melts more evenly and tastes sharper than pre-shredded, which makes a noticeable difference in the final flavor.
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