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Leftover Turkey Alfredo Bake

Leftover turkey Alfredo bake combines penne, turkey, and peas in a creamy Parmesan sauce, then bakes under a mozzarella and Parmesan topping. The pasta is baked until bubbling and the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Pasta and filling
  • 1 nonstick cooking spray
  • 12 oz penne
  • 2 cup cooked leftover turkey cut into bite-size pieces
  • 1 cup peas frozen
Alfredo sauce
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 1.5 cup Parmesan finely grated, divided
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Topping
  • 1 cup mozzarella shredded

Equipment

  • 1 deep 9x13-inch baking dish

Method
 

Prepare the pasta and filling
  1. Heat the oven to 375°F.
  2. Coat a deep 9x13-inch baking dish with cooking spray.
  3. Cook the penne in a large pot of boiling water until 2 minutes short of al dente, according to the package directions.
  4. Drain the penne.
  5. Combine the drained pasta, turkey, and frozen peas in a large bowl.
Make the Alfredo sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the garlic and cook for 30 seconds.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the milk and cream.
  5. Bring the sauce to a gentle simmer.
  6. Cook for 3 to 5 minutes until slightly thickened.
  7. Remove the sauce from the heat.
  8. Stir in 1 cup of the Parmesan, the salt, and pepper.
Assemble and bake
  1. Pour the sauce over the pasta mixture and stir to coat.
  2. Transfer the mixture to the prepared dish.
  3. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan.
  4. Cover with foil and bake for 15 minutes.
  5. Uncover and bake for 10 to 15 minutes until bubbling and the center reaches 165°F.
  6. Rest for 10 minutes before serving.

Notes

To keep the pasta from getting soft, cook it until 2 minutes short of al dente before baking. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free penne and a gluten-free all-purpose flour blend.