18 Delicious Leftover Turkey Pasta Recipes for Busy Weeknights

Just when you thought your Thanksgiving turkey had given its all, we’re here to prove there’s plenty more deliciousness to be had! Dive into our roundup of 18 Delicious Leftover Turkey Pasta Recipes for Busy Weeknights, where quick dinners meet comfort food in the most satisfying way. Perfect for those nights when time is tight but taste is a must. Keep reading to find your next family favorite!

Creamy Turkey and Mushroom Pasta

This season, transform your weeknight dinners with a dish that marries comfort and sophistication in every bite. Creamy Turkey and Mushroom Pasta is a harmonious blend of tender poultry, earthy fungi, and silky sauce, promising to delight the palate with its rich flavors and luxurious texture.

Ingredients

• 8 oz fettuccine pasta, perfectly al dente
• 1 lb ground turkey, lean and finely textured
• 2 cups cremini mushrooms, sliced and robust
• 3 cloves garlic, minced and aromatic
• 1 cup heavy cream, velvety and rich
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, warm and fragrant

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook for 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Add the sliced mushrooms and minced garlic to the skillet, sautéing until the mushrooms are golden and the garlic is fragrant, about 4 minutes.
4. Stir in the unsalted butter until melted, then pour in the heavy cream, bringing the mixture to a gentle simmer. Tip: For a smoother sauce, whisk constantly to prevent curdling.
5. Reduce the heat to low and sprinkle in the grated Parmesan, stirring until the cheese is fully melted and the sauce is cohesive.
6. Season the sauce with salt, black pepper, and nutmeg, adjusting to achieve a balanced flavor profile.
7. Toss the drained fettuccine into the skillet, adding reserved pasta water as needed to loosen the sauce to your desired consistency. Tip: The starch in the pasta water helps the sauce cling to the noodles.
8. Serve immediately, garnishing with additional Parmesan and a twist of black pepper for an extra touch of elegance. Tip: For a vibrant contrast, top with freshly chopped parsley or a sprinkle of red pepper flakes.

Finished with a flourish, this Creamy Turkey and Mushroom Pasta boasts a luscious sauce that coats each strand of pasta, while the turkey and mushrooms add depth and heartiness. Perfect for a cozy dinner, it pairs beautifully with a crisp green salad or a glass of dry white wine to complement its creamy richness.

Leftover Turkey Alfredo Pasta Bake

Whisking together the comfort of home-cooked meals with the elegance of Italian cuisine, this Leftover Turkey Alfredo Pasta Bake transforms your holiday leftovers into a creamy, decadent dish that’s both satisfying and sophisticated.

Ingredients

• 8 oz fettuccine pasta, cooked al dente
• 2 cups shredded leftover turkey, tender and juicy
• 1 1/2 cups heavy cream, luxuriously thick
• 1/2 cup unsalted butter, rich and creamy
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced to aromatic perfection
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, warm and fragrant
• 1 cup mozzarella cheese, shredded and melty
• 2 tbsp fresh parsley, finely chopped for a burst of color

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly golden bake.
2. In a large saucepan over medium heat, melt the unsalted butter until it’s frothy, then add the minced garlic, sautéing until fragrant, about 1 minute.
3. Pour in the heavy cream, stirring constantly to combine with the butter and garlic, then bring to a gentle simmer.
4. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and velvety, then season with sea salt, black pepper, and nutmeg.
5. Add the cooked fettuccine and shredded turkey to the saucepan, tossing gently to coat every strand and piece in the creamy Alfredo sauce.
6. Transfer the mixture to a greased baking dish, spreading it evenly, then sprinkle the shredded mozzarella cheese on top for a gooey, golden finish.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly browned.
8. Garnish with freshly chopped parsley before serving to add a fresh, herby contrast to the rich flavors.

Rich in flavor and texture, this pasta bake offers a delightful contrast between the creamy Alfredo sauce and the tender shreds of turkey, all topped with a golden, cheesy crust. Serve it straight from the oven with a crisp green salad for a meal that’s as visually appealing as it is delicious.

Spicy Turkey Pasta with Garlic and Olive Oil

Nothing elevates a weeknight dinner quite like this Spicy Turkey Pasta with Garlic and Olive Oil, a dish that marries the warmth of garlic-infused oil with the hearty richness of ground turkey, all brought together with a kick of heat.

Ingredients

• 8 oz whole wheat spaghetti
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 lb lean ground turkey
• 1 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 4 cloves thinly sliced garlic and sauté until golden and fragrant, about 1 minute, being careful not to burn.
3. Increase the heat to medium-high and add 1 lb lean ground turkey to the skillet. Break it apart with a wooden spoon and cook until no longer pink, about 5-7 minutes. Season with salt and 1 tsp crushed red pepper flakes for heat.
4. Reduce the heat to low and add the drained pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated and the sauce slightly thickens, about 2 minutes.
5. Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese and 1/4 cup chopped fresh parsley until the cheese melts and the parsley is evenly distributed.

Unveil a dish where the al dente pasta perfectly carries the spicy, garlicky turkey, with each bite offering a harmonious blend of textures and flavors. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up the delicious sauce.

Turkey and Spinach Lasagna Roll-Ups

Gracefully combining the hearty flavors of turkey with the delicate freshness of spinach, these lasagna roll-ups are a sophisticated twist on a classic comfort dish. Perfect for a cozy dinner party or a refined family meal, each roll-up is a testament to the beauty of layered flavors and textures.

Ingredients

• 12 lasagna noodles, perfectly al dente
• 1 lb ground turkey, lean and finely textured
• 2 cups fresh spinach leaves, vibrant and roughly chopped
• 15 oz ricotta cheese, creamy and smooth
• 1 cup mozzarella cheese, freshly shredded
• 1/2 cup Parmesan cheese, finely grated
• 1 large egg, farm-fresh and lightly beaten
• 2 cloves garlic, minced to aromatic perfection
• 24 oz marinara sauce, rich and herb-infused
• 1 tbsp olive oil, rich extra virgin
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 tsp dried basil, fragrant and earthy

Instructions

1. Preheat your oven to 375°F, ensuring a perfectly even cooking environment.
2. Bring a large pot of salted water to a rolling boil and cook the lasagna noodles until al dente, about 8-10 minutes, then drain and lay flat on a clean towel.
3. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds, then add the ground turkey, cooking until no pink remains, approximately 5 minutes.
4. Stir in the chopped spinach until just wilted, then remove from heat and let cool slightly.
5. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, salt, pepper, and basil, mixing until uniformly blended.
6. Gently fold the turkey and spinach mixture into the cheese mixture, creating a flavorful filling.
7. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
8. Place a lasagna noodle flat, spread a generous 1/4 cup of the filling evenly along its length, then carefully roll up and place seam-side down in the dish.
9. Repeat with remaining noodles and filling, then top with the remaining marinara sauce and a sprinkle of additional mozzarella and Parmesan.
10. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.

Presenting a harmonious blend of creamy, cheesy interiors wrapped in tender pasta, these roll-ups are a delight to the senses. Serve them alongside a crisp green salad and a glass of Chianti for an effortlessly elegant meal.

Easy Turkey Pesto Pasta Salad

Flavorful and effortlessly chic, this Easy Turkey Pesto Pasta Salad is a symphony of vibrant flavors and textures, perfect for a leisurely lunch or a standout side at your next gathering. Combining tender pasta with succulent turkey and a basil-kissed pesto, it’s a dish that promises to delight the senses with every forkful.

Ingredients

• 8 oz fusilli pasta, cooked al dente
• 1 cup cooked turkey breast, diced into bite-sized pieces
• 1/2 cup homemade or store-bought basil pesto, vibrant and aromatic
• 1/4 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/4 cup pine nuts, lightly toasted to golden perfection
• 1/4 cup freshly grated Parmesan cheese, sharp and nutty
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, bright and tangy
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, fine and flaky

Instructions

1. In a large mixing bowl, combine the cooked fusilli pasta and diced turkey breast.
2. Add the vibrant basil pesto, ensuring each piece is evenly coated for maximum flavor.
3. Gently fold in the sun-dried tomatoes and toasted pine nuts, distributing them throughout the salad.
4. Drizzle with rich extra virgin olive oil and fresh lemon juice, tossing lightly to blend the flavors.
5. Sprinkle with freshly grated Parmesan cheese, finely ground black pepper, and sea salt, adjusting the seasoning to your preference.
6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.

Mouthwatering and satisfying, this pasta salad boasts a delightful contrast of textures, from the chewiness of the pasta to the crunch of pine nuts. Serve it atop a bed of mixed greens for an elegant presentation or enjoy it straight from the bowl for a comforting meal.

Turkey Tetrazzini with Egg Noodles

Unveiling the comfort of classic American cuisine, this Turkey Tetrazzini with Egg Noodles combines tender, shredded turkey with creamy, indulgent sauce, all nestled atop perfectly cooked egg noodles for a dish that’s as satisfying to make as it is to devour.

Ingredients

• 8 ounces wide egg noodles, cooked al dente
• 2 cups shredded cooked turkey, moist and flavorful
• 3 tablespoons unsalted butter, rich and creamy
• 1/2 cup finely diced yellow onion, aromatic and sweet
• 8 ounces sliced cremini mushrooms, earthy and tender
• 3 tablespoons all-purpose flour, finely sifted
• 2 cups whole milk, velvety and rich
• 1 cup chicken broth, homemade if possible
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup dry white wine, crisp and acidic
• 1/2 teaspoon freshly ground black pepper, aromatic and pungent
• 1/4 teaspoon freshly grated nutmeg, warm and spicy
• 1/2 cup panko breadcrumbs, golden and crispy
• 2 tablespoons chopped fresh parsley, bright and herbaceous

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and fragrant.
3. Add the finely diced yellow onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
4. Introduce the sliced cremini mushrooms to the skillet, cooking until they’re golden and have released their moisture, approximately 5 minutes.
5. Sprinkle the all-purpose flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in the whole milk and chicken broth, ensuring the mixture is smooth and free of lumps.
7. Bring the sauce to a gentle simmer, then stir in the grated Parmesan cheese, dry white wine, freshly ground black pepper, and freshly grated nutmeg until the cheese is melted and the sauce is velvety.
8. Fold in the cooked wide egg noodles and shredded cooked turkey, coating them evenly with the sauce.
9. Transfer the mixture to a greased baking dish, spreading it out evenly.
10. Sprinkle the panko breadcrumbs over the top for a crispy, golden finish.
11. Bake in the preheated oven for 20 minutes, or until the top is bubbly and lightly browned.
12. Garnish with chopped fresh parsley before serving for a pop of color and freshness.

A harmonious blend of creamy sauce, tender turkey, and al dente noodles, this Turkey Tetrazzini is a testament to comfort food at its finest. Serve it straight from the oven, with a side of steamed green beans or a crisp salad, to round out the meal.

One-Pot Turkey and Tomato Basil Pasta

Rustic yet refined, this One-Pot Turkey and Tomato Basil Pasta marries the heartiness of ground turkey with the bright, aromatic flavors of fresh basil and ripe tomatoes, creating a dish that’s as nourishing as it is delightful.

Ingredients

• 1 lb lean ground turkey
• 2 cups uncooked penne pasta
• 3 cups rich chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes

Instructions

1. Heat the extra virgin olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: For even browning, avoid stirring too frequently.
3. Stir in the minced garlic, kosher salt, black pepper, and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in the uncooked penne pasta, chicken broth, and diced tomatoes with their juices, stirring to combine. Bring to a boil.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes, or until the pasta is al dente. Tip: Stir occasionally to prevent sticking.
6. Remove from heat and stir in the Parmesan cheese and fresh basil until well incorporated. Tip: Let the dish sit covered for 2 minutes before serving to allow flavors to meld.

Offering a perfect balance of creamy and tangy, this pasta dish boasts a velvety texture with a slight kick from the red pepper flakes. Serve it with a crisp green salad and a glass of chilled white wine for an effortlessly elegant meal.

Leftover Turkey Mac and Cheese

Few dishes marry comfort and sophistication quite like this Leftover Turkey Mac and Cheese, a creamy, indulgent twist on the classic that’s perfect for repurposing holiday leftovers into something spectacular.

Ingredients

• 2 cups of elbow macaroni, cooked al dente
• 2 cups of shredded leftover turkey, tender and juicy
• 3 cups of sharp cheddar cheese, freshly grated
• 1 cup of whole milk, creamy and rich
• 2 tablespoons of unsalted butter, velvety and smooth
• 2 tablespoons of all-purpose flour, finely sifted
• 1/2 teaspoon of garlic powder, aromatic and pungent
• 1/2 teaspoon of smoked paprika, subtly sweet and smoky
• Salt, to enhance flavors

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large saucepan, melt the unsalted butter over medium heat until it’s fully liquid and begins to bubble slightly.
3. Whisk in the all-purpose flour vigorously to create a smooth roux, cooking for about 1 minute until it turns a light golden color.
4. Gradually pour in the whole milk, continuing to whisk constantly to prevent lumps and achieve a silky béchamel sauce.
5. Reduce the heat to low and stir in the sharp cheddar cheese until it’s completely melted and the sauce is uniformly smooth.
6. Season the sauce with garlic powder, smoked paprika, and salt, adjusting the spices to your preference for a perfectly balanced flavor.
7. Fold in the cooked elbow macaroni and shredded leftover turkey, ensuring every piece is generously coated with the cheese sauce.
8. Transfer the mixture to a greased baking dish, spreading it evenly for consistent cooking.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly, indicating it’s ready to be savored.

After baking, the Leftover Turkey Mac and Cheese emerges with a golden crust that gives way to a creamy, cheesy interior, punctuated by the savory notes of turkey. Serve it straight from the oven for a comforting meal that’s both nostalgic and novel, perhaps alongside a crisp green salad to balance its richness.

Turkey Bolognese with Spaghetti

Glistening under the soft glow of the kitchen lights, this Turkey Bolognese with Spaghetti is a modern twist on the classic Italian favorite, offering a lighter yet equally comforting embrace. Ground turkey melds with aromatic herbs and a robust tomato base, clinging to al dente spaghetti for a dish that’s both nourishing and indulgent.

Ingredients

• 1 lb lean ground turkey
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 1/2 cup dry white wine
• 28 oz canned crushed tomatoes, with their juices
• 1/2 cup whole milk
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 1 lb spaghetti
• Freshly grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery, sautéing until softened, about 5 minutes.
3. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon, until no longer pink, about 5 minutes.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, about 3 minutes.
5. Stir in the crushed tomatoes, milk, black pepper, and salt. Reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
6. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta water.
7. Toss the spaghetti with the Bolognese sauce, adding reserved pasta water as needed to loosen the sauce.
8. Serve immediately, garnished with Parmesan cheese and fresh basil leaves.

Zesty and hearty, this Turkey Bolognese coats each strand of spaghetti with a velvety sauce, offering a perfect balance of savory and sweet notes. For an extra touch of elegance, serve with a side of crusty bread to soak up the delectable sauce.

Cheesy Turkey and Broccoli Pasta Casserole

Masterfully blending comfort with sophistication, this dish transforms simple ingredients into a creamy, hearty casserole that’s perfect for cozy dinners or elegant gatherings alike. Melding the savory depth of turkey with the fresh crunch of broccoli, all enveloped in a velvety cheese sauce, it’s a testament to the magic of home cooking.

Ingredients

• 1 lb ground turkey, preferably lean for a lighter texture
• 2 cups broccoli florets, crisp and vibrant green
• 8 oz pasta shells, uncooked and sturdy for baking
• 2 cups sharp cheddar cheese, freshly grated for maximum meltiness
• 1 cup whole milk, rich and creamy
• 2 tbsp unsalted butter, for a silky sauce base
• 2 tbsp all-purpose flour, finely sifted to avoid lumps
• 1/2 tsp garlic powder, for a subtle aromatic kick
• 1/2 tsp onion powder, to deepen the flavor profile
• 1/4 tsp freshly ground black pepper, for a slight heat
• 1/2 tsp sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Bring a large pot of salted water to a rolling boil and cook the pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet over medium heat, cook the ground turkey until no pink remains, breaking it into small crumbles with a spatula, about 5-7 minutes. Tip: For extra flavor, season the turkey with a pinch of salt and pepper while cooking.
4. Add the broccoli florets to the skillet with the turkey, stirring occasionally, until the broccoli is bright green and slightly tender, about 3-4 minutes. Remove from heat.
5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, garlic powder, onion powder, black pepper, and sea salt, cooking for 1 minute to form a roux. Tip: Keep the heat medium to avoid burning the roux.
6. Gradually whisk in the milk, ensuring no lumps remain, and bring the mixture to a simmer. Cook until the sauce thickens slightly, about 3-5 minutes.
7. Remove the saucepan from heat and stir in 1 1/2 cups of the grated cheddar cheese until the sauce is smooth and creamy.
8. Combine the cooked pasta, turkey, broccoli, and cheese sauce in a large mixing bowl, stirring gently to coat everything evenly.
9. Transfer the mixture to a greased 9×13 inch baking dish and sprinkle the remaining 1/2 cup of cheddar cheese on top.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top. Tip: For a crispier top, broil for the last 2 minutes of baking.

Kindly savor the harmonious blend of textures, from the tender pasta and turkey to the crisp-tender broccoli, all under a golden, cheesy crust. Serve this casserole straight from the oven, perhaps with a side of crusty bread to soak up the creamy sauce, for a meal that’s as satisfying to eat as it is to share.

Turkey Pasta Primavera with Lemon Cream Sauce

Just as the summer sun begins to wane, this Turkey Pasta Primavera with Lemon Cream Sauce emerges as a vibrant celebration of seasonal produce and comforting flavors, perfectly bridging the gap between light and hearty.

Ingredients

• 8 oz whole wheat penne pasta
• 1 lb ground turkey, preferably free-range
• 2 cups mixed spring vegetables (such as crisp asparagus, tender baby carrots, and sweet peas), chopped
• 3 cloves garlic, freshly minced
• 1 cup heavy cream, rich and velvety
• 1 lemon, zest finely grated and juice freshly squeezed
• 2 tbsp unsalted butter, creamy and golden
• 1/4 cup grated Parmesan cheese, aged and nutty
• 1 tbsp extra virgin olive oil, fruity and robust
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 tsp red pepper flakes, for a subtle heat

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat penne pasta and cook according to package instructions until al dente, about 9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Season with sea salt and black pepper.
3. Push the turkey to one side of the skillet. Add the unsalted butter to the other side, allowing it to melt. Stir in the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
4. Add the mixed spring vegetables to the skillet, stirring to combine with the turkey and garlic. Cook until the vegetables are just tender, about 4 minutes, stirring occasionally.
5. Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the sauce thicken slightly, about 3 minutes.
6. Add the cooked pasta and reserved pasta water to the skillet, tossing to coat the pasta evenly in the sauce. Sprinkle with grated Parmesan cheese, stirring until the cheese is melted and the sauce is creamy.
7. Remove from heat and let the pasta sit for 2 minutes to allow the flavors to meld. Serve immediately, garnished with additional Parmesan cheese and lemon zest if desired.

The dish boasts a delightful contrast of textures, from the al dente pasta to the crisp-tender vegetables, all enveloped in a luxuriously smooth lemon cream sauce. For an extra touch of elegance, serve it in warmed bowls with a side of crusty artisan bread to soak up every last drop of sauce.

Turkey and Sun-Dried Tomato Penne

Flavorful and satisfying, this Turkey and Sun-Dried Tomato Penne combines tender pieces of lean ground turkey with the intense, sweet-tart flavor of sun-dried tomatoes, all tossed in a creamy sauce that clings perfectly to al dente penne pasta.

Ingredients

• 8 oz penne pasta
• 1 tbsp rich extra virgin olive oil
• 1 lb lean ground turkey
• 3 cloves garlic, minced
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 11 minutes, or until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Add the minced garlic to the skillet with the turkey and sauté for 1 minute, until fragrant. Tip: Be careful not to burn the garlic, as it will turn bitter.
4. Stir in the sun-dried tomatoes and cook for another 2 minutes, allowing their flavors to meld with the turkey.
5. Pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer. Reduce the heat to low and let it thicken slightly, about 3 minutes.
6. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
7. Remove the skillet from the heat and stir in the Parmesan cheese, fresh basil, black pepper, and sea salt. Tip: Adding the cheese off the heat prevents it from clumping.
8. Let the pasta sit for 2 minutes before serving to allow the flavors to deepen. Tip: This resting period also helps the sauce adhere better to the pasta.

Lusciously creamy with a perfect balance of savory turkey and tangy sun-dried tomatoes, this dish is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.

Leftover Turkey Stroganoff with Egg Noodles

Melt-in-your-mouth tender leftover turkey finds new life in this creamy, comforting stroganoff, elegantly tossed with silky egg noodles for a dish that’s as satisfying to make as it is to devour.

Ingredients

• 2 cups shredded leftover turkey, moist and flavorful
• 8 oz wide egg noodles, golden and ribbon-like
• 2 tbsp unsalted butter, rich and creamy
• 1 medium yellow onion, finely diced and aromatic
• 8 oz cremini mushrooms, sliced and earthy
• 2 cloves garlic, minced and pungent
• 1 tbsp all-purpose flour, finely sifted
• 1 cup beef broth, deeply savory
• 1 tbsp Worcestershire sauce, tangy and complex
• 1/2 cup sour cream, luxuriously smooth
• 1 tbsp Dijon mustard, sharp and piquant
• 1/4 cup fresh parsley, chopped and vibrant
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for 7 minutes, or until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter until frothy. Add the onion and mushrooms, sautéing for 5 minutes until softened and golden.
3. Stir in the garlic and flour, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Cook for 3 minutes, or until slightly thickened.
5. Reduce heat to low. Fold in the sour cream and Dijon mustard, stirring gently to combine. Tip: Avoid boiling to prevent the sauce from curdling.
6. Add the shredded turkey, warming through for 2 minutes. Season with salt and pepper to taste.
7. Toss the cooked egg noodles into the skillet, coating them evenly with the sauce. Tip: For extra flavor, let the noodles sit in the sauce for a minute before serving.
8. Garnish with fresh parsley before serving. Tip: A sprinkle of smoked paprika adds a subtle depth and color.

This stroganoff boasts a velvety sauce clinging to each noodle, with the turkey adding a hearty richness. Serve it in shallow bowls with a side of crisp green beans for a complete meal that celebrates simplicity and flavor.

Turkey and Pea Carbonara

Whisking together the comfort of classic carbonara with a playful twist, this Turkey and Pea Carbonara marries creamy, velvety sauce with the wholesome goodness of lean turkey and sweet peas, creating a dish that’s both indulgent and refreshingly light.

Ingredients

• 8 oz of dried spaghetti, perfectly al dente
• 1 cup of cooked turkey, shredded into tender bites
• 1/2 cup of fresh green peas, bursting with sweetness
• 2 large farm-fresh eggs, beaten to silky perfection
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 cloves of garlic, minced to aromatic fineness
• 2 tbsp of rich extra virgin olive oil
• 1/4 tsp of finely ground black pepper, for a subtle kick
• 1/4 tsp of sea salt, to enhance flavors

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the shredded turkey and peas to the skillet, stirring gently to warm through, about 2 minutes. Tip: This step is about warming the ingredients, not cooking them further, to preserve their textures.
4. Reduce the heat to low. Quickly toss the drained spaghetti into the skillet, mixing well to combine with the turkey and peas.
5. Remove the skillet from heat. Immediately pour the beaten eggs over the pasta, stirring rapidly to create a creamy sauce. Tip: The residual heat from the pasta will cook the eggs safely and evenly.
6. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Stir in the Parmesan cheese, salt, and black pepper, blending everything into a harmonious mixture. Tip: Adding pasta water helps to loosen the sauce and bind the ingredients together.

This Turkey and Pea Carbonara offers a delightful contrast of textures, from the creamy sauce clinging to each strand of pasta to the pops of sweetness from the peas. Serve it garnished with extra Parmesan and a sprinkle of fresh herbs for a dish that’s as visually appealing as it is delicious.

Baked Turkey Ziti with Mozzarella

Elevating the humble pasta bake to new heights, this Baked Turkey Ziti with Mozzarella combines tender ground turkey, al dente ziti, and a luscious tomato sauce, all crowned with a golden layer of melted mozzarella. Perfect for a cozy family dinner or an elegant gathering, this dish promises comfort and sophistication in every bite.

Ingredients

• 1 pound lean ground turkey, preferably free-range
• 12 ounces ziti pasta, imported Italian for the best texture
• 2 cups marinara sauce, rich and herb-infused
• 1 cup whole milk mozzarella, freshly shredded for optimal melt
• 2 tablespoons extra virgin olive oil, robust and fruity
• 1 small yellow onion, finely diced for sweetness
• 2 cloves garlic, minced to release aromatic flavors
• 1 teaspoon dried oregano, fragrant and earthy
• 1/2 teaspoon crushed red pepper flakes, for a subtle heat
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked dish.
2. Bring a large pot of salted water to a rolling boil and cook the ziti until al dente, about 8 minutes, then drain and set aside.
3. In a large skillet, heat the extra virgin olive oil over medium heat and sauté the onion until translucent, about 5 minutes, adding the garlic in the last minute to avoid burning.
4. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 6 minutes. Season with oregano, red pepper flakes, salt, and pepper.
5. Stir in the marinara sauce and simmer for 5 minutes to meld the flavors, then combine with the cooked ziti.
6. Transfer the mixture to a greased baking dish, sprinkle the shredded mozzarella evenly on top, and bake for 20 minutes, or until the cheese is bubbly and lightly golden.
7. Let the dish rest for 5 minutes before serving to allow the flavors to settle and the cheese to set slightly.

Velvety strands of ziti enveloped in a savory turkey and tomato sauce, topped with a stretchy, golden mozzarella crust, make this dish a showstopper. Serve alongside a crisp green salad and a glass of Chianti for an unforgettable meal.

Turkey Pasta Soup with Vegetables

Venturing into the realm of comforting yet sophisticated dishes, this Turkey Pasta Soup with Vegetables marries the heartiness of tender turkey with the delicate embrace of al dente pasta, all swimming in a fragrant, savory broth that whispers of home.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced to aromatic perfection
• 1 cup sliced carrots, crisp and sweet
• 1 cup diced celery, fresh and crunchy
• 1 pound ground turkey, lean and flavorful
• 6 cups chicken broth, homemade or high-quality store-bought
• 1 cup ditalini pasta, or any small pasta shape
• 1 teaspoon dried thyme, fragrant and earthy
• 1 bay leaf, for a subtle depth
• Salt and freshly ground black pepper, to season
• 1/2 cup freshly grated Parmesan cheese, for serving
• 2 tablespoons chopped fresh parsley, for a bright finish

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute, until fragrant, being careful not to let it brown.
4. Add the sliced carrots and diced celery, cooking for another 5 minutes until they begin to soften.
5. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
6. Pour in the chicken broth, then add the dried thyme and bay leaf. Bring to a boil, then reduce heat to simmer for 10 minutes to meld flavors.
7. Add the ditalini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
8. Season the soup with salt and freshly ground black pepper to taste, then remove the bay leaf before serving.
9. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley.

Silky strands of pasta and tender vegetables float in a golden broth, each spoonful offering a harmonious blend of textures and flavors. Serve this soul-warming soup with a crusty baguette for dipping, allowing the bread to soak up every last drop of the savory liquid.

Turkey and Roasted Red Pepper Linguine

Radiating with the warmth of home-cooked comfort, this Turkey and Roasted Red Pepper Linguine marries the succulence of tender turkey with the smoky sweetness of roasted peppers, all tangled in silky strands of linguine. A dish that promises to delight the senses, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 8 oz linguine pasta, preferably bronze-cut for a rougher texture that holds sauce better
• 1 lb ground turkey, lean for a lighter dish
• 2 large roasted red peppers, jarred or homemade, thinly sliced for a melt-in-your-mouth quality
• 3 cloves garlic, minced to release their aromatic potency
• 1/4 cup rich extra virgin olive oil, for a fruity depth
• 1/2 cup freshly grated Parmesan cheese, for a nutty, salty finish
• 1/4 tsp crushed red pepper flakes, for a subtle heat
• Salt, to season layers of flavor
• Freshly ground black pepper, for a sharp, pungent kick

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Season with salt, black pepper, and red pepper flakes.
4. Stir in the sliced roasted red peppers and cook for an additional 2 minutes to meld the flavors.
5. Reduce the heat to low and add the drained linguine to the skillet, tossing to combine. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
6. Remove from heat and sprinkle with freshly grated Parmesan cheese, tossing once more to evenly distribute.

Lusciously coated in a light yet flavorful sauce, each forkful of this linguine offers a harmonious blend of textures and tastes. Serve it with a crisp green salad and a glass of white wine for a meal that feels both indulgent and effortlessly chic.

Quick Turkey and Pesto Tortellini

On a bustling evening, nothing satisfies quite like a bowl of Quick Turkey and Pesto Tortellini, a dish that marries the hearty richness of ground turkey with the vibrant freshness of homemade pesto, all enveloped in tender, cheese-filled tortellini.

Ingredients

• 1 lb ground turkey, preferably lean for a lighter dish
• 9 oz package of cheese tortellini, fresh for the best texture
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 2 tbsp rich extra virgin olive oil
• 1/4 cup grated Parmesan cheese, freshly grated for maximum flavor
• 2 cloves garlic, minced to release their aromatic oils
• 1/2 tsp finely ground black pepper, for a subtle heat
• 1/4 tsp sea salt, to enhance the natural flavors

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until fragrant, approximately 30 seconds, to build a flavor base.
3. Introduce the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 5-7 minutes. Tip: For even cooking, resist the urge to stir too frequently.
4. Meanwhile, bring a large pot of salted water to a rolling boil and cook the cheese tortellini according to package instructions, usually 3-4 minutes, until al dente. Tip: Reserve 1/4 cup of pasta water before draining to adjust sauce consistency later.
5. Drain the tortellini and add it to the skillet with the cooked turkey, gently tossing to combine.
6. Fold in the basil pesto and reserved pasta water, stirring until the tortellini and turkey are evenly coated and the sauce is glossy, about 2 minutes. Tip: Add pasta water gradually to achieve your desired sauce thickness.
7. Season with finely ground black pepper and sea salt, adjusting to your preference, then sprinkle with freshly grated Parmesan cheese before serving.

This dish offers a delightful contrast of textures, from the tender tortellini to the savory turkey, all brought together by the creamy pesto. For an extra touch of elegance, serve with a side of crusty bread to soak up the flavorful sauce.

Summary

Kickstart your weeknight dinners with these 18 scrumptious leftover turkey pasta recipes that promise ease and flavor in every bite. Perfect for busy home cooks looking to whip up something delicious without the fuss. We’d love to hear which recipes became your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Lorraine Koller