# What You’ll Need:
→ Pasta
01 - 14 oz penne or rigatoni pasta
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 oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water, cook pasta until just al dente, then drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, thyme, salt, and pepper; cook for 1 minute.
04 - Sprinkle flour over onions, stirring for 1 minute. Gradually whisk in milk, cooking until sauce thickens, about 2–3 minutes. Stir in butter until melted. Remove from heat.
05 - In a large bowl, mix cooked pasta, onion sauce, turkey, peas (if using), half of the mozzarella, cheddar, and Parmesan cheeses.
06 - Spread half of the pasta mixture evenly into the prepared baking dish.
07 - Pour turkey or chicken gravy evenly over the first pasta layer to create the moist center.
08 - Add the remaining pasta mixture on top of the gravy layer. Sprinkle with the remaining mozzarella, cheddar, and Parmesan.
09 - Bake uncovered for 30 to 35 minutes until golden and bubbling.
10 - Allow the casserole to rest for 10 minutes before serving.
