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.
Servings: 4 servings
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
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