📋 Table of Contents

1. 1. Turkey Tetrazzini
2. 2. Cranberry Turkey Pasta Bake
3. 3. Turkey & Stuffing Pasta Skillet
4. 4. Gravy-Braised Turkey Rigatoni
5. 5. Green Bean Casserole Pasta Bake
6. 6. Mashed Potato Gnocchi Bake
7. 7. Turkey & Sweet Potato Pasta Bake
8. 8. Turkey Pot Pie Pasta
9. 9. Cranberry Brie Baked Penne
10. 10. Turkey & Wild Rice Pasta Casserole
11. 11. Leftover Stuffing-Crusted Baked Ziti
12. 12. Turkey, Bacon & Corn Pasta Skillet
13. 13. Turkey & Roasted Root Vegetable Pasta
14. 14. Cranberry Walnut Pasta Salad
15. 15. Turkey & Pumpkin Alfredo Bake
16. Shopping List
17. FAQ

Turkey Tetrazzini

There’s a reason this is the first recipe people reach for after Thanksgiving — it uses up a big batch of leftover turkey in one go, and it comes together almost entirely from pantry staples you already have on hand.

A silky mushroom cream sauce coats every strand of pasta, with tender shredded turkey folded throughout and a golden, slightly crisp breadcrumb topping that gives each bite a satisfying crunch against the creaminess underneath.

Ingredients

• 12 oz egg noodles or spaghetti
• 3 cups shredded leftover turkey
• 8 oz mushrooms, sliced
• 1 cup cream, 1/2 cup breadcrumbs, parmesan

Instructions

1. Sauté mushrooms until browned, then stir in cream to make a sauce.
2. Toss cooked pasta with the sauce and shredded turkey.
3. Transfer to a baking dish, top with breadcrumbs and parmesan.
4. Bake at 375°F (190°C) for 20 minutes until golden.

Cranberry Turkey Pasta Bake

This one solves two leftovers problems at once — the extra turkey and the half-used jar of cranberry sauce sitting in the fridge both get folded into a single creamy bake.

The tart-sweet ribbons of cranberry running through the rich, cheesy pasta create a flavor combination that’s genuinely unexpected in the best way, with a golden bubbling top that makes it look just as good as it tastes.

Ingredients

• 1 lb pasta
• 2 cups shredded leftover turkey
• 1 cup cranberry sauce
• 2 cups shredded mozzarella, cream

Instructions

1. Toss cooked pasta with cream, half the cranberry sauce, and turkey.
2. Transfer to a baking dish, dollop remaining cranberry sauce on top.
3. Top with mozzarella.
4. Bake at 375°F (190°C) for 20 minutes until golden and bubbly.

Turkey & Stuffing Pasta Skillet

Instead of reheating stuffing as a plain side again, this recipe crumbles it directly into a one-pan pasta skillet, where it soaks up broth and turns almost dumpling-like.

The stuffing adds a savory, herby depth that a normal pasta sauce doesn’t have, while shredded turkey and a splash of broth keep the whole skillet moist and comforting from the first bite to the last.

Ingredients

• 12 oz short pasta
• 2 cups leftover stuffing, crumbled
• 2 cups shredded turkey
• 1.5 cups chicken broth

Instructions

1. Cook pasta directly in the broth in a large skillet until al dente.
2. Stir in crumbled stuffing and turkey.
3. Simmer 3-4 minutes until stuffing softens and broth is mostly absorbed.
4. Season and serve warm.

Gravy-Braised Turkey Rigatoni

Leftover gravy is one of the most underused Thanksgiving leftovers, and here it becomes the entire base of the sauce — no need to make anything from scratch.

Thinned slightly with broth and simmered with chunks of tender turkey, the gravy clings thick and glossy to every ridge of the rigatoni, tasting exactly like the holiday table in pasta form.

Ingredients

• 1 lb rigatoni
• 2 cups leftover turkey gravy
• 2.5 cups shredded turkey
• 1/4 cup broth, parsley

Instructions

1. Warm gravy in a skillet, thinning with broth if very thick.
2. Stir in shredded turkey and simmer 3-4 minutes.
3. Toss with cooked rigatoni.
4. Garnish with parsley and serve.

Green Bean Casserole Pasta Bake

The most nostalgic Thanksgiving side gets folded straight into a pasta bake, so the crispy fried onions and creamy green beans everyone loves become part of dinner instead of a side dish.

Every forkful carries that familiar creamy-savory flavor from the original casserole, but the addition of pasta makes it filling enough to serve as a full vegetarian main rather than just a side.

Ingredients

• 1 lb pasta
• 3 cups green beans, trimmed
• 2 cups cream of mushroom sauce
• 1.5 cups crispy fried onions

Instructions

1. Blanch green beans until just tender.
2. Toss cooked pasta with cream of mushroom sauce and green beans.
3. Transfer to a baking dish, bake at 375°F (190°C) for 15 minutes.
4. Top with fried onions just before serving.

Mashed Potato Gnocchi Bake

Leftover mashed potatoes are the secret shortcut here — instead of tossing them out, they get turned into soft homemade gnocchi in about 15 minutes, no potato-boiling required.

The gnocchi bakes up pillowy and tender under a layer of melted cheese, with a texture that’s noticeably lighter than store-bought versions since the potatoes were already smooth and creamy to begin with.

Ingredients

• 2 cups leftover mashed potatoes
• 1 cup flour, 1 egg
• 2 cups marinara or cream sauce
• 1.5 cups shredded mozzarella

Instructions

1. Mix mashed potatoes with flour and egg into a soft dough.
2. Roll into ropes and cut into gnocchi pieces.
3. Boil gnocchi until they float, then toss with sauce.
4. Transfer to a baking dish, top with cheese, bake at 375°F (190°C) for 15 minutes.

Turkey & Sweet Potato Pasta Bake

Leftover sweet potato casserole gets a savory makeover here, blended into a creamy sauce that coats the pasta instead of staying a sugary side dish.

The natural sweetness of the sweet potato balances beautifully against the savory turkey and melted cheese, giving the bake a warm, orange-hued color and a subtly sweet-savory flavor that feels distinctly like fall.

Ingredients

• 1 lb pasta
• 1.5 cups leftover sweet potato casserole
• 2 cups shredded turkey
• 1 cup cream, shredded cheddar

Instructions

1. Blend or mash sweet potato casserole with cream into a sauce.
2. Toss with cooked pasta and shredded turkey.
3. Transfer to a baking dish, top with cheddar.
4. Bake at 375°F (190°C) for 20 minutes until golden.

Turkey Pot Pie Pasta

All the comfort of a turkey pot pie without rolling out any dough — this version swaps the pastry crust for pasta, so it comes together in a fraction of the time.

A rich, creamy sauce studded with peas and diced carrots coats the pasta the same way it would coat a pot pie filling, delivering that same cozy, familiar flavor in a much faster weeknight-friendly format.

Ingredients

• 12 oz short pasta
• 2 cups shredded turkey
• 1 cup peas and diced carrots
• 1.5 cups cream sauce

Instructions

1. Simmer peas and carrots in cream sauce for 3-4 minutes.
2. Stir in shredded turkey.
3. Toss with cooked pasta.
4. Serve warm, garnished with black pepper.

Cranberry Brie Baked Penne

This is the most indulgent recipe on the list — pockets of melted brie and swirls of tart cranberry sauce turn simple baked penne into something that feels closer to a holiday appetizer spread than a weeknight dinner.

The creamy, slightly funky brie balances the sweet-tart cranberry beautifully, and the contrast of textures — soft melted cheese, tender pasta, jammy cranberry — makes every bite a little different from the last.

Ingredients

• 1 lb penne
• 8 oz brie, cubed
• 3/4 cup cranberry sauce
• 1/2 cup cream, thyme

Instructions

1. Toss cooked penne with cream and half the brie until melted.
2. Transfer to a baking dish, dot with remaining brie and cranberry sauce.
3. Bake at 375°F (190°C) for 15 minutes until bubbly.
4. Garnish with fresh thyme.

Turkey & Wild Rice Pasta Casserole

Combining two Thanksgiving staples in one dish, this casserole blends pasta with leftover wild rice for a heartier bite and texture than an all-pasta bake would have on its own.

The wild rice keeps a slight chew even after baking, giving each spoonful more texture and substance, while a light cream sauce and plenty of shredded turkey keep everything rich, cohesive, and satisfying.

Ingredients

• 2 cups small pasta shape
• 1.5 cups leftover cooked wild rice
• 2.5 cups shredded turkey
• 2 cups cream sauce, shredded cheese

Instructions

1. Toss cooked pasta, wild rice, turkey, and cream sauce together.
2. Transfer to a baking dish, top with cheese.
3. Bake at 375°F (190°C) for 20 minutes until golden and bubbly.

Leftover Stuffing-Crusted Baked Ziti

A classic baked ziti gets a Thanksgiving twist here — instead of breadcrumbs, leftover stuffing is used as the crunchy topping, adding a herby crust that a normal baked ziti doesn’t have.

The stuffing crisps up in the oven into an almost crouton-like texture, giving a satisfying crunch against the soft, cheesy, tomato-sauced ziti underneath, with just enough herb flavor to tie the whole dish to the holiday.

Ingredients

• 1 lb ziti
• 3 cups marinara sauce
• 2 cups shredded mozzarella, ricotta
• 1.5 cups leftover stuffing, crumbled

Instructions

1. Toss cooked ziti with marinara and ricotta.
2. Transfer to a baking dish, top with mozzarella.
3. Sprinkle crumbled stuffing evenly over the top.
4. Bake at 375°F (190°C) for 20 minutes until the stuffing is crisp and golden.

Turkey, Bacon & Corn Pasta Skillet

This one is less about using a specific Thanksgiving leftover and more about a quick, smoky-sweet skillet that comes together fast when you just need something different after a few days of turkey.

Crispy bacon and sweet corn kernels bring a smoky-sweet contrast against the savory shredded turkey, all tossed together in a light pan sauce that comes together in one skillet with minimal cleanup.

Ingredients

• 12 oz pasta
• 6 slices bacon, cooked and crumbled
• 1.5 cups corn kernels
• 2 cups shredded turkey, broth

Instructions

1. Cook bacon in a large skillet until crisp; remove and crumble.
2. Add corn to the bacon fat and sauté until lightly charred.
3. Stir in turkey and a splash of broth, then toss with cooked pasta.
4. Top with crumbled bacon and serve.

Turkey & Roasted Root Vegetable Pasta

If your Thanksgiving spread included roasted carrots or parsnips, this is the dish to use them in — a simple pasta that lets the caramelized sweetness of the roasted vegetables do most of the work.

Tossing already-roasted vegetables with warm pasta and a light butter-herb sauce keeps things simple, letting the natural caramelization and sweetness of the vegetables shine through against the savory turkey.

Ingredients

• 1 lb pasta
• 2 cups roasted carrots and parsnips
• 2 cups shredded turkey
• 3 tbsp butter, fresh herbs, parmesan

Instructions

1. Warm roasted vegetables and turkey in a skillet with butter.
2. Toss with cooked pasta and a splash of pasta water.
3. Finish with fresh herbs and parmesan.
4. Serve warm.

Cranberry Walnut Pasta Salad

The only cold dish on this list, this make-ahead pasta salad is perfect for the day after Thanksgiving when nobody wants to turn the oven on again but the leftovers still need using up.

Dried cranberries and toasted walnuts add pops of sweetness and crunch against the tender pasta and shredded turkey, all tossed in a light vinaigrette that feels noticeably fresher than the rest of the rich, creamy bakes on this list.

Ingredients

• 12 oz short pasta
• 2 cups shredded turkey
• 1/2 cup dried cranberries, toasted walnuts
• 1/4 cup olive oil, vinegar

Instructions

1. Cook pasta, drain, and cool slightly.
2. Whisk together olive oil and vinegar for a simple dressing.
3. Toss pasta with turkey, cranberries, walnuts, and dressing.
4. Chill at least 30 minutes before serving.

Turkey & Pumpkin Alfredo Bake

Closing out the list with a cozy, autumn-flavored bake — canned or leftover pumpkin puree stirs into alfredo sauce, adding body and a subtle earthy sweetness that pairs perfectly with shredded turkey.

A pinch of nutmeg keeps the pumpkin flavor savory rather than dessert-like, and the finished bake comes out of the oven a warm golden-orange with a bubbly, cheesy top — a fitting last bite of the season.

Ingredients

• 1 lb pasta
• 1 cup pumpkin puree
• 2 cups shredded turkey
• 2 cups alfredo sauce, nutmeg, mozzarella

Instructions

1. Stir pumpkin puree and a pinch of nutmeg into alfredo sauce.
2. Toss with cooked pasta and shredded turkey.
3. Transfer to a baking dish, top with mozzarella.
4. Bake at 375°F (190°C) for 20 minutes until golden.

🛒 Shopping List

❓ Frequently Asked Questions

Want a Full Week of Dinners Planned Out?

Grab the “Meal Planning Made Easy” guide and never stare into the fridge wondering what’s for dinner again.