Baked pasta layered with turkey, cheese, and gravy for a rich, tender main dish.
# 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 - Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Boil salted water and cook the pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, dried thyme, salt, and black pepper; cook for 1 minute more.
04 - Sprinkle flour over the sautéed onions and stir continuously for 1 minute. Gradually whisk in milk, cooking until thickened, approximately 2 to 3 minutes. Stir in the butter until melted, then remove from heat.
05 - In a large bowl, mix the cooked pasta, onion sauce, shredded turkey, frozen peas if using, and half of the mozzarella, cheddar, and Parmesan cheeses.
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 provide moisture.
08 - Add the remaining pasta mixture on top of the gravy layer. Sprinkle with the remaining mozzarella, cheddar, and Parmesan cheeses.
09 - Bake uncovered for 30 to 35 minutes until the top is golden and bubbly.
10 - Allow the casserole to rest for 10 minutes before serving to set.
