This Turkey Parmesan Baked Rotini is our most popular leftover turkey recipe to date on Rock Recipes and for very good reason. Leftovers never tasted so good.
Turkey Parmesan Baked Rotini
It’s the Thanksgiving weekend here in Canada and this recipe for Turkey Parmesan Baked Rotini is a bit forward thinking. It looks past the serving of the traditional turkey dinner, to the inevitable leftovers.
I always have turkey stock on hand in my kitchen made from boiling the turkey bones and scraps. That’s key to this recipe.
If I don’t have time to do this on the day we have turkey, I freeze the scraps and bones and make it later. Then, I often make large batches from the remainders of several turkeys.
I freeze the stock in pint sized containers and use it for soups, stews and in this recipe as a base for the sauce.
Ultimately, this is a great comfort food recipe and will be a much appreciated supper on a chilly autumn evening.
Turkey Parmesan Baked Rotini
Like this Turkey Parmesan Baked Rotini recipe?
If you enjoyed this Turkey Parmesan Baked Rotini recipe, why not check out more holiday recipes in out Christmas Category.
FOR OVER 25 MORE FANTASTIC LEFTOVER TURKEY RECIPES, CLICK HERE.
22 Fantastic Leftover Turkey Recipes
You might also like our Creamy Dijon Chicken Linguine recipe!
Creamy Dijon Chicken Linguine
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
Turkey Parmesan Baked Rotini
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
- 2 ½ cups whole milk
- 1 ½ cups turkey stock
- 1/3 cup butter
- 3 tbsp flour
- ¼ tsp black pepper
- ½ tsp sea salt
- 2 tbsp dry summer savoury or 1 tsp dry thyme
- 2 tbsp Dijon mustard
- 3 cups uncooked rotini pasta
- 3 cups leftover cooked turkey cut in chunks
- 1 cup freshly grated parmesan cheese
- 3 cups grated low fat mozzarella cheese
- 1 cup chopped button mushrooms optional
- 1 large roasted red pepper chopped (optional)
- 8 slices precooked bacon cut in small pieces
-
In the microwave oven, scald the milk and turkey stock until almost boiling.
-
In a medium saucepan over medium heat, cook together the butter flour pepper and salt for 2 minutes.
-
Whisking constantly, slowly pour in scalded milk and turkey stock. Continue to cook for 2 more minutes stirring constantly.
-
Stir in the savoury and mustard. Set the sauce aside.
-
Cook the pasta just to al dente in boiling salted water. Drain and set aside.
-
Grease the bottom and sides of a large casserole dish.
-
Place half of the cooked rotini pasta in the bottom of the dish.
-
Layer the casserole with half the turkey, half the parmesan cheese, half the bacon, and half the sauce.
-
Repeat these layers and top with the grated mozzarella cheese.
-
Bake for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.
Lori
Wednesday 27th of December 2017
In the oven right now! Thanks for the Twitter suggestion. However, the recipe doesn't say where or how to put in the red pepper or the mushroom? I layered it with everything else, but noticed it said roasted red pepper, I just cut up a raw one, hope it's going to be ok ;)
Mel
Saturday 28th of October 2017
Hi Barry! This looks amazing, I wish I had some turkey to use up right now! May I please use this recipe and an image I. A Thanksgiving leftovers recipe roundup? Thank you!
Mary
Friday 30th of December 2016
Hi Barry . Another fabulous recipe! It's getting harder and harder to wait for the hard copy of your book that is always in my stocking...family knows it's for 'them' as much as for me😉 Just a note ,the book has a typo... 12 1/2 cups whole milk!
Anyone used to cooking should pick up on this and know it's 2 1/2 but there's always going to be that one out there, lol. Keep up the great books!
Charlotte Barrington
Monday 29th of October 2018
I noticed the same typo but thought 12 1/2 cups of milk was way too much for the amount of flour and butter. I just made the recipe looking forward to trying it. It smells delicious!
Jen
Tuesday 10th of February 2015
Made this tonight using the recipe from your cookbook. It will be added to the rotation here and to the rotations of the 3 family members i had over to supper. Delish! (They all have your cookbook too!)
Barry C. Parsons
Wednesday 11th of February 2015
So glad you liked it. We often use chicken for this recipe too. Even just quickly browned diced boneless skinless chicken breasts or thighs. So glad you are all enjoying my cookbook. I'm actually writing a new one right now for Fall release.
Anonymous
Sunday 1st of December 2013
Me and my daughter made this for dinner last night! We didn't have the summer savoury so I substituted it for the sage. It was delicious! Thank you for sharing!