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Baked Turkey Riggies
Baked Turkey Riggies
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Thanksgiving leftover turkey casserole: a scrumptious solution for your extra bird.
Ingredients:
  • 1.5 pounds cooked, chopped turkey meat
  • 0.5 cup chopped pepperoncini peppers
  • 0.5 cup chopped, pitted kalamata olives
  • 1 tablespoon olive oil, or as needed
  • 6 ounces hot Italian sausage, casings removed
  • 1 cup diced onion
  • 1 cup sliced button mushrooms
  • 0.5 cup white wine
  • 2 cups chicken broth
  • 1 (28 ounce) jar prepared marinara sauce
  • 0.5 cup heavy cream
  • 1 pound rigatoni pasta, cooked and drained
  • 8 ounces fresh mozzarella cheese, cubed
  • 0.5 cup grated Parmigiano-Reggiano cheese
  • chopped Italian flat leaf parsley
Instructions:
  • Prepare all ingredients.
  • In a mixing bowl, combine chopped leftover turkey with pepperoncini peppers and kalamata olives, and set aside.
  • In a large pot over medium-high heat, heat olive oil until shimmering. Add Italian sausage and cook until browned and crumbled, breaking into small pieces, about 5 minutes. Then, add diced onions, mushrooms, and salt. Saute until onions are soft and translucent, 3 to 4 minutes.
  • Pour in the white wine and let it sizzle, scraping up the flavorful bits on the bottom until the wine has almost disappeared, about 5 minutes. Stir in the chicken broth, marinara sauce, water, and cream. Mix in the turkey mixture and bring it all to a gentle simmer. Let it bubble away on medium-low heat for about 15 minutes.
  • Bring a big pot of lightly salted water to a boil. Add rigatoni and cook for about 10 minutes, stirring occasionally. Drain the pasta. Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the cooked rigatoni with the sauce in a pot, mix thoroughly, then transfer everything to a casserole dish. Top with mozzarella cheese, press it into the pasta, and finish with a sprinkle of freshly grated Parmesan on top.
  • Place in the oven and bake until the sauce is bubbly around the edges and the top is golden brown, about 40-45 minutes. Take out of the oven and allow to cool for 10-15 minutes. Garnish with fresh parsley before serving.
  • Indulge and savor every bite.

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