Moist Maker Pasta Casserole (Printable Page)

Baked pasta layered with turkey, cheeses, and a savory gravy center for moist, flavorful bites.

# What You 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

# Steps:

01 - Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Cook onion until soft, approximately 5 minutes. Add garlic, thyme, salt, and pepper; cook for an additional minute.
04 - Sprinkle flour over onions and stir for 1 minute. Gradually whisk in milk, cooking until sauce thickens, 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, 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, allowing it to soak in.
08 - Top with the remaining pasta mixture, then sprinkle with the remaining mozzarella, cheddar, and Parmesan cheeses.
09 - Bake uncovered for 30 to 35 minutes, until golden and bubbling.
10 - Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The gravy layer in the middle keeps every bite incredibly moist, so there's no dry pasta hiding anywhere in the dish.
  • It's flexible enough to use whatever cooked turkey or chicken you have on hand, making it perfect for transforming leftovers into something better.
  • One pan, minimal fuss, and it comes together in about an hour from start to table.
02 -
  • Never skip the resting period at the end—those 10 minutes let the casserole firm up enough to cut into clean portions instead of scooping out a soupy mess.
  • The gravy layer is non-negotiable for the signature moist effect; don't skip it or scatter it throughout, because the moisture needs to be concentrated in the middle where the pasta can really soak it up.
  • Cook your pasta to al dente, not soft, because it continues cooking in the oven and will turn mushy if you start with fully tender pasta.
03 -
  • Grate your cheeses fresh from the block rather than using pre-shredded; fresh cheese melts more smoothly and creates a silkier texture in the final dish.
  • If your gravy is too thick, thin it slightly with a splash of turkey or chicken broth so it soaks into the pasta layer rather than sitting on top.
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