This healthy thanksgiving leftovers turkey pasta bake is the easiest way to turn a fridge full of leftover turkey into a dinner everyone actually wants. Shredded turkey folds into penne with a creamy Greek yogurt sauce, a little mozzarella, and a golden cheese top — 42g of protein per serving, and on the table in 45 minutes.
The trick is the sauce. Greek yogurt keeps it creamy and high in protein without the heavy cream, and a spoonful of the leftover gravy adds real Thanksgiving flavour. Bake it until the top is golden and bubbling, then let it rest for five minutes so it slices cleanly instead of sliding apart.
Why you’ll love it
- 42g protein per serving, about 540 calories
- Uses up leftover turkey in one pan — no extra shopping
- Creamy Greek yogurt sauce, no heavy cream
- A golden cheese top, in 45 minutes total
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 700g cooked leftover turkey, shredded
- 450g penne pasta
- 1 cup plain Greek yogurt
- 1.5 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup leftover turkey gravy, or low-sodium chicken broth
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp fresh parsley, chopped, to serve
Equipment used
- A large 9×13 inch casserole baking dish, for baking the pasta
- A large pot, for boiling the penne
- A large skillet, for cooking the onion, garlic and turkey
- A large mixing bowl, for tossing the pasta with the sauce
Instructions
- Heat the oven to 190°C (375°F). Lightly grease a 9×13 inch casserole dish.
- Cook the penne in a large pot of salted water until 1 minute short of the packet time. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes until soft, then add the garlic, thyme and sage and cook for 1 more minute.
- Add the shredded turkey and the gravy to the skillet and stir until the turkey is warmed through, about 3 minutes.
- In a large mixing bowl, combine the drained penne, the turkey mixture, the Greek yogurt, 1 cup of the mozzarella, the Parmesan, salt and pepper. Toss until everything is evenly coated.
- Tip the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the remaining 1/2 cup of mozzarella over the top.
- Bake for 20–25 minutes, until the cheese is golden and bubbling at the edges. Rest for 5 minutes, sprinkle with fresh parsley, and serve.
Tips
- Don’t overcook the pasta — it keeps cooking in the oven, so pull it 1 minute early.
- If the gravy is very thick, thin it with a splash of broth so the sauce coats the pasta instead of clumping.
- Swap the mozzarella for leftover cheddar if that is what you have — the bake is forgiving.
- The bake keeps 3 days in the fridge. Reheat covered at 180°C (350°F) for 15 minutes, or microwave single portions for 2 minutes.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 540 |
| Protein | 42g |
| Carbohydrates | 48g |
| Fat | 20g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- High Protein Herb Butter Roasted Turkey Breast for Thanksgiving
- Slow Cooker Thanksgiving Turkey Breast with Greek Yogurt Gravy
- Thanksgiving Turkey Sliders on Protein Rolls — High Protein Leftover Idea
FAQ
Can I use chicken instead of turkey?
Yes — leftover roast chicken works exactly the same way. Use the same weight of shredded chicken and keep everything else unchanged.
Is this healthy thanksgiving leftovers turkey pasta bake good for meal prep?
Yes. It is built for it: bake it on Sunday, portion it into containers, and it keeps 3 days in the fridge. Reheat covered so the pasta stays moist.
Can I freeze it?
Yes. Freeze the unbaked assembled dish, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10 extra minutes.
What if I have no leftover gravy?
Use low-sodium chicken broth instead, plus an extra spoonful of Greek yogurt. The bake will be a little lighter in flavour but just as creamy.
Healthy Thanksgiving Leftovers Turkey Pasta Bake — High Protein
Equipment
- 1 A large 9×13 inch casserole baking dish for baking the pasta
- 1 A large pot for boiling the penne
- 1 A large skillet for cooking the onion, garlic and turkey
- 1 A large mixing bowl for tossing the pasta with the sauce
Ingredients
- 700 g cooked leftover turkey shredded
- 450 g penne pasta
- 1 cup plain Greek yogurt
- 1.5 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 cup leftover turkey gravy or low-sodium chicken broth
- 1 small onion finely diced
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp fresh parsley chopped, to serve
Instructions
- Heat the oven to 190°C (375°F). Lightly grease a 9×13 inch casserole dish.
- Cook the penne in a large pot of salted water until 1 minute short of the packet time. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes until soft, then add the garlic, thyme and sage and cook for 1 more minute.
- Add the shredded turkey and the gravy to the skillet and stir until the turkey is warmed through, about 3 minutes.
- In a large mixing bowl, combine the drained penne, the turkey mixture, the Greek yogurt, 1 cup of the mozzarella, the Parmesan, salt and pepper. Toss until everything is evenly coated.
- Tip the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the remaining 1/2 cup of mozzarella over the top.
- Bake for 20–25 minutes, until the cheese is golden and bubbling at the edges. Rest for 5 minutes, sprinkle with fresh parsley, and serve.
Notes
Box Grater Stainless Steel
for grating fresh mozzarella and Parmesan, which melts far better than pre-shredded.
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