Raise your hand if you are planning to brave the shopping madness this weekend? NOT ME! I’m staying put in my pajamas and tackling that Black Friday shopping from my computer and eating a few servings of this Turkey Spaghetti Bake!
If this is something that sounds like it should be on your regular rotation, check out my cheesy chicken sausage pasta bake!
Turkey Spaghetti Bake at a Glance
- 🕒 Total Time: ~1 hour
- 👪 Servings: 6–8
- 🍝 Cuisine Type: Italian-American / Comfort Casserole
- 🧂 Flavor Profile: Savory turkey meat sauce, tender spaghetti, melty cheese, and classic Italian seasoning. Hearty, cozy, and family-friendly
- 📖 Dietary Info: Contains gluten and dairy; contains poultry
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 4 days; freezes well for up to 2–3 months; reheat covered until warmed through
- ⭐ Why You’ll Love It: A lighter twist on baked spaghetti that still delivers big comfort. Perfect for feeding a crowd, meal prep, or easy weeknight leftovers.
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Why I Love This Recipe
It’s all about the Thanksgiving leftovers today on WGC! I think by now we’ve all got our turkey day menu down solid, but if you don’t feel free to take a look at my epic Thanksgiving Dinner Menu! It’s everything you could want and more. But once the meal is over - what do we do with all the leftover turkey? Turkey Spaghetti Bake. Duh. It’s an easy way to use up those leftovers.
Just shred the turkey from the carcass and then use some of it for this recipe. If you're storing leftover turkey in the fridge - it will last 4 days. More than that and you're outta luck. Unless of course you opted for the freezer - then you've got about 2-3 months but be sure to watch out for freezer burn. Because that just wipes away all the flavor!
Stay tuned - Friday I'm coming your way with even more leftover ideas and some MAJOR black Friday deals that cannot be missed! I mean, if there was ever a time to shell out some dough for kitchen appliances... Friday is it!
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Ingredients
Substituions
🍝 Pasta Options
- Spaghetti — classic and comforting.
- Bucatini — slightly thicker with a great bite.
- Penne or rigatoni — easier to scoop and extra bake-friendly.
- Whole wheat pasta — heartier with more fiber.
- Gluten-free pasta — works well, just cook it just shy of al dente.
🦃 Protein Swaps
- Ground turkey — lighter but still satisfying.
- Ground chicken — mild and weeknight-friendly.
- Ground beef — richer and more traditional baked pasta vibes.
- Italian sausage — sweet or spicy for extra flavor.
- Lentils or plant-based ground — easy vegetarian swap that holds up well in a bake.
🍅 Sauce Options
- Classic marinara — always a win.
- Vodka sauce — creamier and a little indulgent.
- Spicy arrabbiata — adds heat.
- Tomato basil or roasted garlic sauce — subtle flavor upgrades.
- Homemade tomato sauce — if you want full control over seasoning.
🧀 Cheese Swaps
- Mozzarella — melty and classic.
- Part-skim mozzarella — slightly lighter.
- Provolone or fontina — extra gooey and rich.
- Parmesan or Pecorino Romano — salty, sharp finish.
- Ricotta or cottage cheese — swirl in for extra creaminess.
🥦 Veggie Add-Ins
- Spinach or kale — stir in before baking so it wilts gently.
- Zucchini or mushrooms — adds bulk and savory flavor.
- Bell peppers or onions — classic baked pasta add-ins.
- Roasted broccoli or cauliflower — great for stretching the dish.
🌶 Flavor Boosters
- Red pepper flakes — adjust heat to taste.
- Fresh garlic or Italian seasoning — deepen the flavor.
- A splash of balsamic vinegar — brightens the sauce.
- Fresh basil or parsley — finish right before serving.
🍽 Make-Ahead & Serving Swaps
- Assemble ahead and refrigerate — bake when ready.
- Freeze unbaked or baked — perfect for meal prep.
- Serve with a simple green salad or garlic bread — turns it into a full meal.
How to Make Turkey Spaghetti Bake
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🍝🧀✨ Tips & Tricks for the Best Turkey Spaghetti Bake
- Don’t overcook the pasta. Cook it just shy of al dente. It’ll finish cooking in the oven, and this keeps it from turning mushy.
- Use dark-meat ground turkey if you can. It stays juicier and more flavorful than super-lean turkey, especially in baked dishes.
- Season the sauce generously. Turkey is mild, so salt, pepper, garlic, and herbs matter. Taste the sauce before assembling and adjust as needed.
- Let the sauce simmer a bit. Giving it a few extra minutes helps it thicken and concentrate so the bake isn’t watery.
- Mix some cheese into the pasta. Stirring a little cheese into the spaghetti before baking makes the whole dish creamier and more cohesive.
- Save most of the cheese for the top. That’s how you get those bubbly, golden edges everyone fights over.
- Cover first, then uncover. Bake covered so everything heats through evenly, then uncover at the end to let the cheese brown and get irresistible.
- Rest before serving. Let the bake sit for 5–10 minutes after it comes out of the oven. It sets up slightly and slices much more cleanly.
- Perfect for make-ahead. Assemble the whole thing earlier in the day, cover, and bake when you’re ready. It’s a lifesaver for busy nights.
- Leftovers are even better. This reheats beautifully and somehow tastes even cozier the next day.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Turkey Spaghetti Bake
This is the perfect meal to use up leftover Thanksgiving turkey and not feel like it's the same old, same old.
Ingredients
- ½ pound spaghetti
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic finely chopped
- 1 ½ cups leftover shredded turkey or chicken
- ½ cup heavy cream
- 1 28- ounce can crushed tomatoes
- salt and pepper to taste
- ½ teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella
- ½ cup small fresh mozzarella balls
- Fresh basil to garnish
Instructions
- Preheat the oven to 350 degrees F.
- Break the pasta in half and cook the spaghetti according to the package directions, drain and set aside.
- Heat the oil in a large skillet over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook for 1 minute more. Add the turkey, cream, tomatoes, salt, pepper and Italian seasoning and stir to combine. Reduce the heat to low and simmer for 10 minutes.
- Add the cooked pasta to the sauce and stir. Taste and adjust seasoning as needed.
- Transfer the turkey and pasta to a baking dish and top with parmesan and mozzarella cheese. Bake for 20-25 minutes until the cheese is melted. Garnish with basil and serve as needed.
Notes
- Don’t overcook the pasta. Cook it just shy of al dente. It’ll finish cooking in the oven, and this keeps it from turning mushy.
- Use dark-meat ground turkey if you can. It stays juicier and more flavorful than super-lean turkey, especially in baked dishes.
- Season the sauce generously. Turkey is mild, so salt, pepper, garlic, and herbs matter. Taste the sauce before assembling and adjust as needed.
- Let the sauce simmer a bit. Giving it a few extra minutes helps it thicken and concentrate so the bake isn’t watery.
- Mix some cheese into the pasta. Stirring a little cheese into the spaghetti before baking makes the whole dish creamier and more cohesive.
- Save most of the cheese for the top. That’s how you get those bubbly, golden edges everyone fights over.
- Cover first, then uncover. Bake covered so everything heats through evenly, then uncover at the end to let the cheese brown and get irresistible.
- Rest before serving. Let the bake sit for 5–10 minutes after it comes out of the oven. It sets up slightly and slices much more cleanly.
- Perfect for make-ahead. Assemble the whole thing earlier in the day, cover, and bake when you’re ready. It’s a lifesaver for busy nights.
- Leftovers are even better. This reheats beautifully and somehow tastes even cozier the next day.
Nutrition Information
Calories: 717kcal | Carbohydrates: 64g | Protein: 46g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 127mg | Sodium: 738mg | Potassium: 854mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1182IU | Vitamin C: 22mg | Calcium: 412mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
I did not ever use leftover turkey for this fabulous recipe. I browned a pound of turkey sausage and added to this magnificent sauce ( I could eat this sauce with a spoon). Instead of spaghetti for the base, I used 3 1/2 Lbs. of roasted spaghetti squash. I toped with Fontina instead of Mozzarella, but did use the Parmesan and baked as directed. My Italian husband who is a pasta maniac loves, loves, loves this dish. I have made this at least four times. It makes great leftovers and microwaves like a champ! 🙂
Sounds good. How many does this recipe serve?
6-8!
Leftovers are the best!!!
Great way to use leftovers!
I have everything except the heavy cream. Can I substitute with canned evaporated milk? I'd like to make this today. Thanks for what looks like a fantastic recipe!
Hi Jan - I haven't ever tested it using evaporated milk but it would most likely work. You could also use whole milk
Hi Gaby
How do you shred turkey?
when you have a cooked turkey breast, you can take 2 forks and shred it up like you would a chicken!! 🙂
I make turkey balls. And turkey rice. Sweet and sour sauce, Love it
turkey soup is the best...I put the whole carcass in the freezer, in a week or two I thaw, put in a big pan..cook it for a few hours. Later I add carrots, celery, seasonings, egg noodles and dumplings. Yummy
nice!
Definitely leftover sandwiches. Soooo good!
I made pumpkin, caramel, and toffee crunch parfaits with leftover pumpkin pie!
omg that sounds amazing!!!