Description
A comforting and easy pasta bake made with leftover turkey and creamy Alfredo sauce.
Ingredients
Scale
- 1 pound pasta (penne, fettuccine, or rotini)
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cooked, shredded leftover turkey
- 1 (15 ounce) can crushed tomatoes
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the shredded turkey, crushed tomatoes, diced tomatoes with green chilies, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Stir in the Alfredo sauce.
- Add the cooked pasta to the skillet and toss to combine with the turkey mixture.
- Pour the pasta mixture into a 9×13 inch baking dish.
- Top evenly with mozzarella cheese and Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden.
- Let stand for 5 minutes before serving.
Notes
- You can add other leftover vegetables like peas or carrots.
- For a spicier dish, add a pinch of red pepper flakes.
- Ensure turkey is fully heated through in the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Leftover Turkey Alfredo Pasta Bake, turkey leftovers, pasta bake, holiday dinner, comfort food, easy dinner