This simple one-pot leftover turkey pasta bake is rich and creamy with sun-dried tomatoes and lots of aromatic Italian flavours. Quick, easy, hearty, and super delicious and all cooked together with penne pasta in one pot in about half an hour.
Why you’ll love this turkey recipe
- This turkey pasta bake is a one-pan wonder, so cuts down on the washing up!
- This is a great leftover turkey recipe that is packed with flavour and really showcases that fabulous turkey.
- Zero waste – this Christmas turkey leftovers recipe uses cooked sprouts as well as turkey.
- This is a quick recipe, your turkey pasta bake is ready in about half an hour.
I hate waste and love finding creative ways to use leftovers and of course Christmas leftovers just have to be used up.
I’ve shared a few turkey leftovers recipes here, from my 15 minute turkey stirfry to my good old classic leftover turkey curry recipe.
This time I’m giving my leftover turkey an Italian twist with this one-pan turkey and tomato pasta bake recipe.
Ingredients for leftover turkey pasta bake
Cooked turkey is the most important ingredient in this simple leftover turkey recipe. Make the most of that amazing bird in every possible way.
Sprouts, I always make too many sprouts for Christmas dinner so this is a great way to use them up.
A jar of sundried tomatoes in oil. These are such a great stand-by to have in your larder. You use both the sun-dried tomatoes themselves and also the amazing flavour packed oil that they come in. I use my own homemade oven (sun-dried) tomatoes in oil.
Penne pasta – or any other pasta that you have in the larder will do just fine.
Double cream (that’s heavy cream in USA) adds a rich creaminess to this delicious leftover turkey recipe.
Italian seasoning – I use a mix of dried oregano, thyme, rosemary, basil and sage here and some dried chili too to give my turkey pasta bake recipe a real kick of flavour and a little bit of heat.
The other ingredients you’ll need for this amazing one pan turkey leftover recipe are a dash of Italian vermouth or white wine, some parmesan cheese and those classic basics of onion and garlic.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make this leftover turkey pasta bake
This is a super simple recipe that just uses one pan and a few simple steps to end up with the most amazing turkey pasta bake.
First saute the onion and garlic along with all your Italian herbs and that crushed chilli too in the oil from the jar of sun-dried tomatoes. This is the all-important flavour base for your turkey pasta bake.
Roughly chop the cooked sprouts and the sun-dried tomatoes.
Add the tomatoes, cooked sprouts and pasta to your pan plus 500ml of water. Bring to the boil, add the cooked turkey and simmer for 5 minutes.
Stir in the cream and parmesan plus lemon juice and the vermouth.
Now pop this in the oven for 15 minutes and your leftover turkey pasta bake will be ready to serve.
How to serve one pan turkey pasta bake
Serve this deliciously creamy sun-dried tomato turkey pasta bake with just a slice of lemon on the side to squeeze over for extra zingy flavour.
This is a one-pan meal so there is no need to add anything else. You’ve got everything in here from your turkey protein to the greens of the sprouts, rich tomatoes and the filling pasta. Throw in that rich and creamy sauce and you are on to a winner that should please all the family.
Your leftover turkey pasta bake will keep in the fridge for a couple of days if you don’t eat it all right away. It can be frozen for up to 3 months too. Just defrost and reheat till piping hot when serving.
How many does this serve?
This simple tomato and turkey pasta bake will serve 4 people. You can add a green salad on the side if you fancy.
If you don’t have any leftover sprouts then spinach makes a great alternative in this turkey pasta bake recipe.
Of course you can make this recipe using leftover chicken instead of turkey and roast pork works really well for this one-pan pasta bake too.
Looking for more great leftover turkey recipes to try? Then check these out before you go;
15 minute leftover turkey noodle stirfry bowl
Fabulous creamy leftover turkey curry
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
One-pan leftover turkey pasta bake
- 1 onion chopped
- 2 cloves garlic minced
- 2 tsp Italian seasoning oregano, basil, thyme, rosemary and sage
- 1/2 tsp chilli flakes
- 285 g sundried tomatoes in oil
- 300 g turkey cooked and sliced
- 200 g sprouts cooked and halved
- 400 g penne pasta or any other pasta shape
- 50 g parmesan grated
- 150 ml double cream heavy cream
- 100 ml vermouth or dry white wine
- 1 lemon juice
- 500 ml water
- Saute the garlic and onion in the oil from the jar of sundried tomatoes along with the herbs and chilli for 2 minutes
- Chop the sprouts and the tomatoes from the jar
- Add the pasta, tomatoes, sprouts and water, bring to the boil and add the turkey slices then simmer for 10 minutes
- Stir in the cream and parmesan and cook for 2 minutes more
- pop the pan in the oven for 15 minutes and then give it a final stir before serving
Debbi Herold says
is the pasta pre-cooked?
Karon Grieve says
It is just dried pasta, would have mentioned in post if I had to use precooked pasta, any pasta will do here.
Hope you try it.