Healthy Thanksgiving Leftovers Turkey Pasta Bake — High Protein
Leftover turkey baked with penne, creamy Greek yogurt sauce and a golden cheese top. 42g protein — 45 minutes, serves 6.
Equipment
- 1 A large 9x13 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 9x13 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
Pull the penne 1 minute early — it finishes in the oven. Rest 5 minutes before serving so it slices cleanly. Keeps 3 days refrigerated.