Moist Maker Pasta Casserole (Print Version)

Comforting baked casserole with turkey, cheese, pasta, and a rich gravy center for unbeatable moisture.

# Components:

→ Pasta

01 - 14 oz penne or rigatoni
02 - Salt, for boiling water

→ Gravy Layer

03 - 1 1/4 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 - 1/4 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 - 1/2 tsp black pepper
15 - 1/2 tsp salt (adjust to taste)

→ Sauce

16 - 1 cup whole milk
17 - 2 tbsp all-purpose flour

# Directions:

01 - Set oven to 375°F. 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 in a skillet over medium heat. Cook onion until soft, about 5 minutes. Add garlic, thyme, salt, and pepper; cook for 1 more minute.
04 - Sprinkle flour over sautéed onions, stirring for 1 minute. Gradually whisk in milk and cook until thickened, about 2–3 minutes. Stir in butter until melted. Remove from heat.
05 - In a large bowl, mix cooked pasta, onion sauce, turkey, peas (if using), and half of each cheese: mozzarella, cheddar, and Parmesan.
06 - Spread half of the pasta mixture evenly in the prepared baking dish.
07 - Pour or spoon the turkey gravy over the pasta base to soak in thoroughly.
08 - Add the remaining pasta mixture over the gravy. Sprinkle with remaining mozzarella, cheddar, and Parmesan cheese.
09 - Bake uncovered for 30 to 35 minutes until golden brown and bubbling.
10 - Allow casserole to rest for 10 minutes before serving to set.

# Expert Advice:

01 -
  • The gravy layer in the middle stays impossibly moist while the pasta bakes golden on top—it's the best of both textures.
  • It comes together in about an hour and uses ingredients most people already have, especially after the holidays.
  • Feeds a crowd without any fussy techniques, and honestly tastes even better the next day.
02 -
  • Cook your pasta slightly under—it will absorb liquid and continue softening as it bakes, and mushy pasta ruins everything.
  • The gravy layer in the middle is what separates this from a dry baked pasta, so don't skip it or spread it too thin.
  • Let the casserole rest those 10 minutes; it sounds short but it makes the difference between a mess and something you can actually serve.
03 -
  • If your gravy tastes flat or salty out of the jar, taste it before adding it—some brands are aggressively seasoned and you don't want a salty casserole.
  • Shred your own mozzarella and cheddar if possible because pre-shredded cheese has anticaking agents that prevent it from melting as smoothly.
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