This creamy leftover turkey pasta bake is the perfect way to turn Christmas leftovers into a delicious family dinner. Tender turkey, leeks, mushrooms and spinach are mixed into a creamy cheese sauce, then baked until golden and bubbling. Ready in just 40 minutes!
After all the cooking on Christmas Day, the last thing I want is another complicated meal.
This is one of our favourite Boxing Day dinners because it's easy to make, uses up whatever we have left in the fridge and tastes completely different from another plate of roast dinner leftovers.
Recipe update: This recipe was originally published on 5 December 2023 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Jump to:
Why You'll Love It
- Perfect for Christmas leftovers - A delicious way to use up cooked turkey, vegetables and leftover cheese.
- Creamy and cheesy - A simple crème fraîche sauce with cheddar and Parmesan, without the need to make a separate white sauce.
- Easy family dinner - Ready in 40 minutes and packed with vegetables.
- Adaptable - Add leftover ham, pigs in blankets or vegetables that need using up.
Recipe Overview
- The method - Cook the pasta until just underdone, soften the vegetables, then stir everything together with the cooked turkey and creamy cheese sauce. Top with cheddar and bake for about 20 minutes until golden and bubbling.
- The sauce - Crème fraîche, cheddar, Parmesan and Dijon mustard make a simple, creamy sauce without needing to make a roux.
- Equipment - You'll need a saucepan, a large frying pan and an ovenproof baking dish. The recipe serves four.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta - We used 280g of pasta shapes. Penne, fusilli or rigatoni are ideal because the sauce gets into all the little gaps. Avoid long pasta shapes like spaghetti for this bake.
- Cooked turkey - You need 240g of leftover roast turkey, diced or shredded. White or dark meat both work well. We use leftovers from our Slow Cooker Turkey Crown.
- Butter - Used to soften the vegetables and add flavour. Olive oil works too.
- Vegetables - Leeks, mushrooms and spinach add flavour and colour. You can swap the leek for onion or use extra cooked Christmas vegetables.
- Crème fraîche - This makes the sauce rich and creamy without making a roux. We prefer full-fat crème fraîche for the smoothest sauce, but reduced-fat can work if heated gently. Cream cheese is another option.
- Cheese - Mature cheddar gives the pasta bake a lovely cheesy flavour, while Parmesan adds extra savouriness. Save half the cheddar for the golden topping. We used a light mature cheddar.
- Dijon mustard - Just a teaspoon adds flavour without making the sauce taste strongly of mustard.
- Seasoning and basil - Salt and black pepper bring everything together, while fresh basil adds a little freshness before serving.
How to Use Up More Christmas Leftovers
One of the best things about this turkey pasta bake is how easily you can adapt it depending on what is left after Christmas dinner.
Leftover vegetables
Add some cooked Brussels sprouts, broccoli, carrots or roasted parsnips. Chop larger pieces into bite-sized chunks and stir them into the sauce with the pasta. Make sure they are well drained so the sauce doesn't become watery.
Leftover meat
Chopped cooked ham or gammon works really well alongside the turkey. You can also add a few chopped Air Fryer Pigs in Blankets. Be careful with additional salt, as these ingredients are already quite salty.
Cheeseboard leftovers
Swap some of the cheddar for Brie, Stilton or another melting cheese from your Christmas cheeseboard. A little blue cheese gives the sauce a much stronger flavour, so start with a small amount.
Festive extras
Add a few small spoonfuls of cranberry sauce or Christmas Chutney over the pasta before baking for little bursts of sweetness. Some crumbled cooked stuffing scattered over the top is delicious too.
How to Make a Turkey Pasta Bake
- Prep: Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Cook the pasta in a pan of boiling salted water until just under al dente, about 1-2 minutes less than the packet instructions. It will finish cooking in the oven.
- Melt the butter in a large frying pan. Add the chopped mushrooms and sliced leek and cook over a low-medium heat for 6-8 minutes, until softened and most of the excess moisture has evaporated.
- Add the spinach and cook for about 2 minutes, until wilted.
- Add the cooked turkey, half the cheddar, Parmesan, crème fraîche and Dijon mustard. Season with salt and pepper.
- Stir everything together over a gentle heat for about 2 minutes, until the cheese has melted and the sauce is creamy. Avoid letting it boil rapidly.
- Drain the pasta, reserving a little of the cooking water. Add the pasta to the pan with a splash of pasta water and mix well until everything is coated in the sauce. Add a little more water if needed to loosen it.
- Transfer the mixture to a large ovenproof baking dish and spread it out evenly.
- Sprinkle over the remaining cheddar and bake for approximately 20 minutes, until golden, bubbling and piping hot throughout. Finish with the fresh basil before serving.
Serving Suggestions
This leftover turkey pasta bake is a filling meal on its own, with pasta, turkey and plenty of vegetables. However, if you want to serve something alongside it, here are some of our favourites.
Garlic bread - You can't go wrong with garlic bread and pasta. Our air fryer garlic bread takes just a few minutes, or try our easy cheesy garlic bread.
Salad - Something fresh and crunchy balances the creamy cheese sauce. Our rocket salad is lovely with this, especially with its tangy dressing.
Extra vegetables - For some more greens, serve it with roasted tenderstem broccoli or air fryer green beans.
Storage and Make Ahead
Because this pasta bake uses previously cooked turkey, it's important to handle the leftovers safely.
Store cooked turkey: Cool leftover roast turkey and refrigerate it promptly, ideally within 1-2 hours. Use it within 48 hours of cooking or freeze it.
Make ahead: If you want to assemble the pasta bake in advance, prepare the pasta, vegetables and sauce without heating the leftover turkey. Cool the mixture promptly, stir in the chilled cooked turkey, then transfer to a baking dish. Cover and refrigerate for up to 24 hours, provided the turkey is still within its original safe storage period. Add the remaining cheese before baking. Allow extra oven time and make sure the centre is piping hot.
Leftovers: The finished pasta bake has already reheated the cooked turkey, so we don't recommend reheating leftover portions again. It's best to prepare the amount you plan to eat.
Freeze: We prefer not to freeze the finished pasta bake, as the crème fraîche sauce can separate and the pasta may soften when defrosted. Instead, freeze portions of cooked turkey and use them to make this recipe later. Defrost the turkey thoroughly in the fridge before using.
Dannii's Extra Tips
- Undercook the pasta slightly. It continues cooking in the oven, so taking it off the heat 1-2 minutes early helps prevent a mushy pasta bake.
- Save some pasta water. A little starchy cooking water loosens the sauce and helps it coat the pasta. Add it gradually so the sauce doesn't become too thin.
- Cook off excess moisture. Mushrooms and leeks release water as they cook. Let most of this evaporate before adding the crème fraîche to avoid a watery sauce.
- Keep the sauce on a gentle heat. Crème fraîche can separate if boiled too vigorously, particularly reduced-fat versions.
- For a crispier topping, sprinkle some breadcrumbs over the cheese or place the finished bake under the grill for 1-2 minutes. Keep a close eye on it so it doesn't burn.
- Add some freshness with halved cherry tomatoes scattered over the top before baking.
- Like a little spice? Add some red chilli flakes to the sauce.
- Make it vegetarian by swapping the turkey for cooked leftovers from your favourite meat-free roast, provided they are suitable for reheating. Use a vegetarian Parmesan too.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Pasta bake is dry | Pasta was cooked too long, there wasn't enough sauce or the bake was left in the oven too long. | Undercook the pasta slightly and add a splash of reserved pasta water before baking. Make sure the turkey is well coated in sauce. |
| Sauce is watery | Mushrooms and leeks released too much moisture, or too much pasta water was added. | Cook the vegetables until excess moisture evaporates. Add pasta water a little at a time, only as needed. |
| Sauce has split or looks grainy | The crème fraîche was heated too quickly or boiled. | Keep the heat low when adding the sauce ingredients. If it starts to split, remove from the heat and gently stir in a splash of pasta water. |
| Pasta is too soft | The pasta was fully cooked before going into the oven. | Cook it for 1-2 minutes less than the packet instructions and only bake until golden and piping hot. |
Frequently Asked Questions
This recipe is designed for leftover turkey that has already been cooked. If you're using raw turkey breast or turkey mince, cook it thoroughly first before adding it to the pasta bake. The cooking times and flavour will be different.
Yes, both work. Cook the pasta slightly less than the packet recommends and check the sauce before baking, as different pasta types absorb different amounts of liquid. If using gluten-free pasta, also check that your other ingredients are suitable.
Yes. Full-fat cream cheese makes a lovely creamy sauce, although it will be a little thicker. Use a similar quantity and add a splash of reserved pasta water to loosen the sauce. Full-fat crème fraîche is our favourite for this recipe.
More Leftover Turkey Recipes
If you've tried this turkey pasta bake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Leftover Turkey Pasta Bake
Recipe Video
Ingredients
- 280 g (10 oz) of Pasta shapes
- 1 tablespoon of Butter
- 2 Portobello mushrooms - diced
- 1 Leek - sliced
- 60 g (2 cups) of Spinach
- 240 g (8 ½ oz) of Cooked turkey - diced
- 50 g (½ cup) of Parmesan - grated
- 75 g (⅔ cup) of Light mature cheddar - grated; for the filling
- 75 g (⅔ cup) of Light mature cheddar - grated; for the topping
- 200 ml (¾ cup) of Crème fraîche - full fat
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 1 teaspoon of Dijon mustard
- 1 g (½ tablespoon) of Fresh basil - finely chopped
Instructions
- Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Cook 280 g of Pasta shapes in a pan of boiling salted water until just under al dente, about 1-2 minutes less than the packet instructions. It will finish cooking in the oven.
- Melt 1 tablespoon of Butter in a large frying pan. Add 2 Portobello mushrooms (chopped) and 1 Leek (sliced) and cook over a low-medium heat for 6-8 minutes, until softened and most of the excess moisture has evaporated.
- Add 60 g of Spinach and cook for about 2 minutes, until wilted.
- Add 240 g of Cooked turkey, 75 g of Light mature cheddar, 50 g of Parmesan, 200 ml of Crème fraîche and 1 teaspoon of Dijon mustard. Season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
- Stir everything together over a gentle heat for about 2 minutes, until the cheese has melted and the sauce is creamy. Avoid letting it boil rapidly.
- Drain the pasta, reserving a little of the cooking water. Add the pasta to the pan with a splash of pasta water and mix well until everything is coated in the sauce. Add a little more water if needed to loosen it.
- Transfer the mixture to a large ovenproof baking dish and spread it out evenly.
- Sprinkle over 75 g of Light mature cheddar and bake for approximately 20 minutes, until golden, bubbling and piping hot throughout. Finish with 1 g of Fresh basil (chopped) before serving.
Recipe Notes
- Undercook the pasta slightly. It continues cooking in the oven, so taking it off the heat 1-2 minutes early helps prevent a mushy pasta bake.
- Save some pasta water. A little starchy cooking water loosens the sauce and helps it coat the pasta. Add it gradually so the sauce doesn't become too thin.
- Cook off excess moisture. Mushrooms and leeks release water as they cook. Let most of this evaporate before adding the crème fraîche to avoid a watery sauce.
- Keep the sauce on a gentle heat. Crème fraîche can separate if boiled too vigorously, particularly reduced-fat versions.
- For a crispier topping, sprinkle some breadcrumbs over the cheese or place the finished bake under the grill for 1-2 minutes. Keep a close eye on it so it doesn't burn.
- Add some freshness with halved cherry tomatoes scattered over the top before baking.
- Like a little spice? Add some red chilli flakes to the sauce.
- Make it vegetarian by swapping the turkey for cooked leftovers from your favourite meat-free roast, provided they are suitable for reheating. Use a vegetarian Parmesan too.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
TAYLER ROSS says
We had this pasts for dinner last night and it was delicious! We will definitely be making it again!
Toni says
This is an amazing way to use up leftovers from the holidays! Thanks for the recipe!
Stephanie says
This is such a delicious and comforting meal. I wish I had more leftover turkey to make another one! The flavors meld together so nicely - everyone enjoyed the dish.
Nikki says
I really love how easy all these flavors come together to make this incredible turkey pasta bake. I am adding this to my meal plan right now.