Moist Maker Pasta Casserole (Printable Version)

Layered baked pasta with turkey, cheese, and a savory gravy center for moist, flavorful results.

# What You'll 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

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-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 black pepper, cooking for 1 more minute.
04 - Sprinkle flour over onion mixture and stir for 1 minute. Gradually whisk in milk and cook until thickened, approximately 2 to 3 minutes. Stir in butter until melted and remove from heat.
05 - In a large bowl, mix cooked pasta, sauce, turkey, peas if using, and half of each cheese variety: mozzarella, cheddar, and Parmesan.
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 thoroughly.
08 - Add the remaining pasta mixture on top of the gravy layer and sprinkle with the rest of the mozzarella, cheddar, and Parmesan cheeses.
09 - Bake uncovered for 30 to 35 minutes until the top is golden and bubbling.
10 - Let the casserole rest for 10 minutes before serving to allow flavors to meld.

# Expert Suggestions:

01 -
  • It's the kind of dish that tastes even better the next day, so make it without apologies.
  • You get crispy golden cheese on top with impossibly tender, gravy-soaked pasta underneath—two textures in one bite.
  • Built-in flexibility means you can use whatever poultry or vegetables you have on hand without second-guessing yourself.
02 -
  • Don't overcook the pasta—it will keep cooking in the oven, so al dente is non-negotiable or you'll end up with mush.
  • The gravy layer is your insurance against dryness; don't skimp on it or try to spread it too thin, or you'll lose that signature moist-maker effect.
  • Taste your filling before it goes into the dish because once it's baked, you can't adjust seasoning as easily.
03 -
  • Fresh-grated Parmesan melts better than the pre-grated stuff, which has anti-caking agents that prevent a smooth cheese layer.
  • The moment you see bubbles forming at the edges of the baking dish is usually your signal that you're 2–3 minutes away from perfect golden cheese—don't let it brown too dark.
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