Pin It My neighbor knocked on my door one December evening holding a foil-wrapped dish and said, "I made too much." Inside was this casserole, still warm, the cheese barely set. She called it her moist maker pasta, and I laughed until I tasted it. The gravy-soaked middle layer was revelation enough to forgive the name.
I brought this to a potluck once, skeptical anyone would go for it. By the time I looked up from talking, the dish was empty except for a single corner someone had clearly been eyeing. A friend asked for the recipe twice before I even sat down. It became my default answer to what should I bring.
Ingredients
- Penne or rigatoni: The ridges and hollow centers trap sauce and gravy beautifully, so every forkful has texture and flavor instead of slippery noodles.
- Turkey or chicken gravy: This is the soul of the dish, the layer that soaks into the pasta and makes it impossibly tender.
- Cooked turkey breast: Shred it by hand for irregular pieces that catch cheese and sauce better than uniform cubes.
- Mozzarella, cheddar, and Parmesan: Three cheeses give you stretch, sharpness, and a golden crust that crackles at the edges.
- Whole milk: It makes the sauce creamy without feeling heavy, and skim milk just will not give you the same richness.
- Onion and garlic: Cook them until the onion is soft and sweet, not raw and sharp, or the whole dish tastes rushed.
- Frozen peas: They add little bursts of sweetness and color, though I have skipped them plenty of times without regret.
- Dried thyme: Just a teaspoon brings warmth and a hint of something herbal that makes people ask what that flavor is.
Instructions
- Prep your baking dish:
- Preheat the oven to 190°C (375°F) and grease a 9x13-inch dish with butter or oil. A well-greased dish makes cleanup easier and prevents the crispy cheese edges from sticking.
- Cook the pasta:
- Boil the penne in salted water until just al dente, then drain it. Slightly undercooked pasta will finish cooking in the oven and absorb the gravy without turning mushy.
- Sauté the aromatics:
- Heat olive oil in a skillet over medium heat and cook the chopped onion until soft and translucent, about 5 minutes. Stir in the garlic, thyme, salt, and pepper, cooking for another minute until fragrant.
- Build the sauce:
- Sprinkle the flour over the onions and stir for a minute to cook out the raw taste. Gradually whisk in the milk, stirring constantly until the mixture thickens into a smooth sauce, then stir in the butter until melted.
- Mix the pasta filling:
- In a large bowl, combine the cooked pasta, onion sauce, shredded turkey, peas, and half of each cheese. Toss until everything is evenly coated and the cheese starts to melt slightly from the warmth.
- Layer the casserole:
- Spread half the pasta mixture into the greased baking dish, pressing it down gently. Pour or spoon the gravy evenly over this layer, letting it seep into the nooks and crannies for that signature moisture.
- Top and finish:
- Add the remaining pasta mixture on top, then sprinkle with the rest of the mozzarella, cheddar, and Parmesan. The cheese will melt into a golden, bubbling crust.
- Bake until golden:
- Slide the dish into the oven uncovered and bake for 30 to 35 minutes, until the top is golden and the edges are bubbling. Let it rest for 10 minutes before serving so the layers set and you can cut clean portions.
Pin It One winter night I made this for a friend going through a rough patch. She ate two helpings at my table, then texted me at midnight asking if she could have the leftovers. I packed them up the next morning. Food like this does not fix hard things, but it sits with you while you work through them.
How to Store and Reheat Leftovers
Let the casserole cool completely, then cover it tightly with foil or transfer portions to airtight containers. It keeps in the fridge for up to four days. Reheat individual servings in the microwave with a damp paper towel on top to keep the pasta from drying out, or warm the whole dish covered in a 180°C (350°F) oven for about 20 minutes until heated through.
Swaps and Variations
Roast chicken works just as well as turkey, and I have used rotisserie chicken from the store more times than I will admit. Swap the peas for sautéed mushrooms or a handful of spinach if you want something earthier. For a gluten-free version, use gluten-free pasta and replace the flour with cornstarch or a gluten-free blend.
What to Serve Alongside
This casserole is rich and hearty, so I like to serve it with something bright and crisp. A simple green salad with lemon vinaigrette cuts through the richness, and crusty bread is perfect for mopping up any gravy that escapes onto the plate.
- Toss arugula or mixed greens with olive oil, lemon juice, and a pinch of salt.
- Serve with warm garlic bread or a baguette sliced and toasted.
- Roasted green beans or steamed broccoli add color and a little crunch.
Pin It This casserole has become my answer to cold nights, surprise guests, and the inevitable question of what to do with leftovers. It is generous, forgiving, and always welcome.
Recipe Questions & Answers
- → What pasta types work best for this dish?
Penne or rigatoni are ideal as their tubular shape holds sauce well, but any sturdy pasta can be used.
- → Can I substitute the turkey with another protein?
Yes, roast chicken works well as a flavorful alternative to turkey in this layered casserole.
- → How does the gravy center affect the dish?
The gravy-soaked middle layer keeps the casserole moist and adds rich, savory flavor that balances the cheeses and pasta.
- → Is it possible to add vegetables to this dish?
Absolutely; peas are included here, and sautéed mushrooms or spinach can be added for extra texture and nutrition.
- → What is the best way to reheat leftovers?
Cover the dish with foil and warm in a moderate oven until heated through, helping to preserve moisture.