Cheese Chili Dairy Gruyere Lasagna Sheet Left Overs Pasta Turkey Vegetables

Left Over Turkey Pasta

Left Over Turkey Pasta
Written by Guest User

Left Over Turkey Pasta is a superb way to prevent waste. It is full of flavour and very simple to make. While I use Lasagna sheets, other pasta types work well especially rigatoni. Including red chillies in this recipe provides both colour and a little heat. Serve as a main dish this works well for lunch and dinner. Leftover turkey has many uses and not just for a traditional roast meal.

Left Over Turkey Pasta

Left Over Turkey Pasta

Amazing flavours made so easily. Never throw food away again.
4.8 from 74 votes
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Course: Main Dish
Cuisine: Italian
Keyword: Chili, Dairy, Left Overs, Pasta, Turkey, Vegetables
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6 People
Calories: 424kcal



  • Turn on your oven and pre heat to 400°F.
  • Oil a 9×13 inch casserole dish ready for the ingredients.
  • Bring a pan of water to a boil. Add a good pinch of salt and cook the pasta per their instructions.
  • Meanwhile, heat 2 tablespoons oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 minutes. Stir in garlic and thyme and cook 1 minute. Transfer to large bowl and toss with spinach and parsley.
  • Wipe out skillet and heat remaining 2 tablespoons oil on medium. Sprinkle flour over top and cook, stirring, 1 minute. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 minutes. Remove from heat and add Gruyère, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir until cheese melts and sauce is just smooth.
  • Fold turkey and pasta into cheese mixture and toss to coat. Fold in spinach mixture.
  • Transfer to prepared dish. Bake until heated through, 10 to 12 minutes.


Sodium: 234mg | Calcium: 553mg | Vitamin C: 31mg | Vitamin A: 1583IU | Sugar: 9g | Fiber: 2g | Potassium: 642mg | Cholesterol: 82mg | Calories: 424kcal | Trans Fat: 1g | Monounsaturated Fat: 12g | Polyunsaturated Fat: 3g | Saturated Fat: 11g | Fat: 28g | Protein: 27g | Carbohydrates: 17g | Iron: 2mg