Layers of turkey, cheese, and pasta come together in a baked dish with a moist, savory gravy center.
# What You'll Need:
→ 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
# How to Make It:
01 - Set the oven to 375°F and grease a 9 x 13-inch baking dish.
02 - Boil salted water and cook pasta 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, then add garlic, thyme, salt, and pepper and cook for 1 more minute.
04 - Sprinkle flour over the onion mixture and stir for 1 minute. Slowly whisk in milk and cook until thickened, about 2–3 minutes. Stir in butter until melted, then remove from heat.
05 - In a large bowl, mix cooked pasta, onion sauce, turkey, peas if using, half the mozzarella, cheddar, and Parmesan cheeses.
06 - Spread half of the pasta mixture evenly in the prepared baking dish. Pour gravy evenly over this layer, allowing it to soak in.
07 - Top with the remaining pasta mixture, then sprinkle with the remaining mozzarella, cheddar, and Parmesan cheeses.
08 - Bake uncovered for 30 to 35 minutes until the top is golden and bubbly.
09 - Let the casserole rest for 10 minutes before slicing and serving.
