Moist Maker Pasta Casserole (Print)

A baked pasta dish with turkey, cheese, and a rich gravy layer for moistness and deep flavor.

# Components:

→ Pasta

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

→ Gravy Layer

03 - 1¼ 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 - ¼ 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 - ½ tsp black pepper
15 - ½ tsp salt, adjust to taste

→ Sauce

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

# Directions:

01 - Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Heat olive oil over medium heat in a skillet. Cook onion until softened, about 5 minutes. Add garlic, thyme, salt, and pepper; cook for 1 additional minute.
04 - Sprinkle flour over onions and stir for 1 minute. Gradually whisk in milk and cook until thickened, approximately 2 to 3 minutes. Stir in butter until melted. Remove from heat.
05 - In a large bowl, mix cooked pasta, onion sauce, turkey, peas if using, and half of each cheese: mozzarella, cheddar, and Parmesan.
06 - Spread half of the pasta mixture evenly into the prepared baking dish.
07 - Pour or spoon the gravy evenly over the pasta layer to ensure moisture distribution.
08 - Add the remaining pasta mixture on top and sprinkle with the leftover mozzarella, cheddar, and Parmesan cheeses.
09 - Bake uncovered for 30 to 35 minutes until the surface is golden and bubbling.
10 - Let the dish rest for 10 minutes to set before serving.

# Expert Advice:

01 -
  • The gravy sandwiched in the middle means no dry bites, ever—it's the secret that makes people ask for the recipe.
  • It transforms holiday leftovers into something that feels entirely new and intentional.
  • You can have it on the table in an hour, making weeknight dinners feel way less rushed.
02 -
  • Don't skip the resting time after baking—it's the difference between a casserole that holds together and one that's a gorgeous but formless puddle.
  • If your gravy seems thin, make sure you've cooked the milk-and-flour sauce long enough to thicken; this matters for the whole structure of the dish.
03 -
  • Cook your pasta slightly firmer than you'd normally eat it solo—it'll soften more during baking.
  • Let your baking dish come closer to room temperature before baking so the pasta heats through evenly while the top browns.
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