Moist Maker Pasta Layers (Printable)

Baked pasta layered with turkey, cheese, and gravy for a moist, flavorful dinner.

# What You 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 the oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
02 - Boil water with salt and cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic, thyme, salt, and pepper, cooking for an additional minute.
04 - Sprinkle flour over the onion mixture and stir for 1 minute. Gradually whisk in milk and cook until the sauce thickens, about 2–3 minutes. Stir in butter until melted, then remove from heat.
05 - In a large bowl, combine cooked pasta, prepared onion sauce, turkey, peas if using, and half of the mozzarella, cheddar, and Parmesan cheeses.
06 - Spread half of the pasta mixture evenly into the prepared baking dish.
07 - Evenly pour the gravy over the pasta layer, allowing it to soak in to achieve the moist maker effect.
08 - Spread the remaining pasta mixture on top. Sprinkle with the remaining mozzarella, cheddar, and Parmesan cheeses.
09 - Bake uncovered for 30–35 minutes until the casserole is golden and bubbling.
10 - Allow the casserole to rest for 10 minutes before serving to set.

# Expert Hints:

01 -
  • The gravy layer in the middle keeps every bite impossibly moist, no dry casserole syndrome here.
  • It tastes like Thanksgiving dinner reimagined as pasta, warm and nostalgic without any fuss.
  • You can assemble it in the morning, refrigerate it, and bake it when you're ready to eat.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors meld.
02 -
  • Don't skip the resting time after baking; it keeps the casserole from falling apart when you scoop it.
  • Use just-al-dente pasta or it will turn to mush in the oven, trust me on this one.
  • Pour the gravy gently and evenly so every bite gets that moist center, not just the edges.
03 -
  • Use homemade gravy if you have it, the flavor boost is noticeable and makes the whole dish sing.
  • Shred your own cheese instead of buying pre-shredded; it melts smoother and tastes fresher.
  • Let the casserole rest the full 10 minutes after baking so the layers hold together when you serve it, patience pays off here.
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