Leftover Turkey Pasta Bake

Ingredients

• 12 ounces uncooked rigatoni or penne
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion (chopped)
• 7 ounces cremini or white mushrooms (sliced)
• 2 cloves garlic (minced)
• 1/4 cup pesto
• 2 cups heavy/whipping cream
• 2-3 cups cooked turkey (cut up)
• Salt & pepper (to taste)
• 2 cups mozzarella cheese (shredded)
• Fresh chopped parsley (optional, to taste)

Instructions

1. 1

   Preheat oven to 375F and move the rack to the middle position.

2. 2

   Cook the pasta for 2 minutes less than package directions indicate. Once cooked, drain and add to a greased 9x13 casserole dish.

3. 3

   Meanwhile, add the oil and butter to a skillet over medium-high heat. Sauté the onion and mushrooms until the mushrooms have released their water and it's cooked out and everything is nicely browned (about 8 minutes).

4. 4

   Stir the garlic in and cook for about 30 seconds.

5. 5

   Stir in the pesto and cream and once the sauce starts to bubble, cook for about 2 minutes or until it's slightly thickened (don't let it get too thick as it'll thicken more in the oven). Take the skillet off the heat.

6. 6

   Stir in the turkey and some salt & pepper to taste.

7. 7

   Transfer the skillet mixture to the casserole dish, add half the cheese, and toss.

8. 8

   Top with the rest of the cheese. (Note: if you want it extra cheesy, feel free to add more than the suggested 1 cup on top.)

9. 9

   Cover the casserole dish with foil and bake for 20 minutes or until it's warmed through.

10. 10

    Take the foil off and broil the top for a few minutes if you want to brown the cheese (optional). Watch that it doesn't burn!

11. 11

    Let it sit for a few minutes prior to serving. Sprinkle with chopped parsley if using.