Baked Turkey Riggies

This delicious turkey casserole is a perfect way to use up Thanksgiving turkey leftovers.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 730 Calories

Ingredients

• 1 cup water
• salt to taste
• 2 cups chicken broth
• 1 cup diced onion
• 1 tablespoon olive oil, or as needed
• 1 cup sliced button mushrooms
• 8 ounces fresh mozzarella cheese, cubed
• 0.5 cup white wine
• 0.5 cup heavy cream
• 0.5 cup grated Parmigiano-Reggiano cheese
• 1.5 pounds cooked, chopped turkey meat
• 0.5 cup chopped pepperoncini peppers
• 0.5 cup chopped, pitted kalamata olives
• 6 ounces hot Italian sausage, casings removed
• 1 (28 ounce) jar prepared marinara sauce
• 1 pound rigatoni pasta, cooked and drained
• chopped Italian flat leaf parsley

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Chop leftover turkey and place in a mixing bowl. Add pepperoncini peppers and kalamata olives; set aside.

Step 3

Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook until sausage is browned and crumbled, breaking it up into small pieces, about 5 minutes. Add diced onions, mushrooms, and salt. Cook until onions are soft and start to get translucent, 3 to 4 minutes.

Step 4

Deglaze the bottom of the pot with white wine and simmer until wine has evaporated, about 5 minutes. Add chicken broth, marinara sauce, water, and cream. Add turkey mixture and bring to a simmer. Reduce heat to medium low and simmer about 15 minutes.

Step 5

Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, about 10 minutes. Drain.

Step 6

Transfer the cooked rigatoni into the sauce pot and mix well. Transfer mixture to a large casserole dish. Dot surface with mozzarella cheese and push inside the pasta mixture. Sprinkle the top with freshly grated Parmesan cheese.

Step 7

Bake in the preheated oven until sauce is bubbling around the edges, and the top is nicely browned, 40 to 45 minutes. Remove from oven and let sit for 10 to 15 minutes. Sprinkle with parsley and serve.