Turkey Parm Casserole baked with spaghetti, ricotta, turkey, spaghetti sauce, mozzarella, parmesan, and crispy bread crumbs.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest—Turkey Parm Casserole wasn’t something I planned. It was one of those “open the fridge and wing it” nights. Thanksgiving had just passed, and I had this mountain of turkey leftovers. You know that moment when you’re standing there thinking, do I really want another turkey sandwich? Yeah, I was at that breaking point.
Spaghetti was in the pantry, ricotta was half-used from a lasagna experiment the week before, and I had a jar of sauce that was definitely bought during a “buy three, get one free” sale. I threw it all together, topped it with way too much cheese (no regrets), and slid it into the oven. My husband walked in, smelled the garlic and sauce, and said, “Are we having chicken parm?” Close enough. After one bite, we both agreed—it wasn’t just a way to use up turkey, it was actually good. Like, “make this again even when it’s not Thanksgiving” good.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Turkey Parm Casserole Recipe?
Here’s the thing: turkey gets a bad rap. People complain it’s dry, boring, only good once a year. This recipe changes that. The sauce keeps it juicy, the ricotta makes it creamy, and that golden breadcrumb topping? Chef’s kiss. It’s like chicken parmesan had a laid-back cousin who showed up to dinner without all the breading and frying drama.
And the best part? You don’t need fancy ingredients or hours in the kitchen. It’s simple. It’s hearty. It smells like comfort food while it bakes. Honestly, isn’t that the dream for a weeknight dinner?
Ingredient Notes:
Let’s chat about what’s going into this Turkey Parm Casserole and why it all matters (because yes, even the bread crumbs have a role to play):
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Spaghetti – I like breaking it in half so it fits better in the pan. Easier to serve, less slurping at the table.
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Ricotta – Little creamy dollops tucked in the pasta. Like cheesy treasure you don’t see coming.
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Shredded turkey – Perfect way to stretch those leftovers, but shredded chicken works too.
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Garlic powder & Italian seasoning – Flavor in a pinch. Nobody has time to mince garlic on a Tuesday night, right?
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Spaghetti sauce – Grab your favorite jar, or homemade if you’re feeling ambitious. I won’t judge either way.
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Mozzarella – Because melty cheese makes everything better.
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Parmesan – Salty, nutty, sharp—it’s the balance the sauce needs.
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Bread crumbs – That crispy layer on top makes it feel like parm, not just “random pasta bake.”
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Fresh basil – Totally optional, but it makes you look like you tried harder than you did.
How To Make Turkey Parm Casserole?
Step 1: Boil the pasta.
Cook spaghetti in salted water until it’s al dente. Break it in half first—it makes life easier when scooping later. Drain it and toss into a greased 9×13 pan.
Step 2: Layer the flavors.
Dot the pasta with ricotta, sprinkle on garlic powder and Italian seasoning, then pour spaghetti sauce over the whole thing. Don’t overthink it.
Step 3: Add the turkey.
Spread shredded turkey over the sauce layer. It doesn’t need to look perfect. This isn’t one of those “Instagram-perfect” casseroles—it’s about flavor.
Step 4: Cheese + crunch.
Top with mozzarella, then parmesan, and finally a layer of bread crumbs. This step turns it from just pasta into Turkey Parm Casserole.
Step 5: Bake.
Pop it in a 400°F oven, uncovered, for about 15 minutes. You’re waiting for the cheese to melt into gooey perfection and the topping to turn golden.
Step 6: Basil + serve.
Sprinkle with fresh basil, if you’ve got some. If not? Skip it. No one’s going to complain once they see all that melted cheese.
Want To Save This Recipe?
Storage Options:
If you somehow end up with leftovers (rare, but miracles happen), they’ll keep in the fridge for about 3 days. Reheat in the oven to get the breadcrumbs crispy again, or microwave if you’re starving and can’t wait. You can also freeze it in portions—great for future “I don’t feel like cooking” nights. Just thaw overnight and reheat in the oven.
Variations and Substitutions:
One thing I love about this Turkey Parm Casserole is how easy it is to riff on.
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Switch the pasta – Penne, ziti, or even rotini if you want something chunkier.
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Change the protein – Chicken works, ground turkey works, heck, even sausage works.
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Make it veggie – Toss in roasted zucchini, mushrooms, or spinach instead of turkey.
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Play with cheese – Cottage cheese instead of ricotta, provolone instead of mozzarella.
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Spice it up – Try arrabbiata sauce for a little kick.
What to Serve with Turkey Parm Casserole?
Honestly, this casserole is a meal on its own, but if you want to make it a full spread:
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Garlic bread – Always. No exceptions.
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Simple green salad – Something crisp and tangy to balance the richness.
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Roasted veggies – Broccoli, asparagus, or green beans work perfectly.
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Wine – A glass of Chianti or cabernet if you’re in the mood. (Or just soda. No judgment.)
Frequently Asked Questions:
Can I make it ahead?
Yep! Assemble, cover, and refrigerate up to 24 hours. Add a few extra minutes when baking since it’ll be cold.
Can I freeze it?
Definitely. Freeze before or after baking. Thaw overnight and reheat until bubbly.
Do I have to use turkey?
Nope. Chicken works, ground turkey works—it’s flexible. Use what you’ve got.
This Turkey Parm Casserole isn’t fussy, it isn’t fancy—it’s just good, cheesy comfort food. The kind of thing you make when you want dinner to feel like a hug. So tell me, are you team garlic bread on the side, or do you pile it straight on top and call it a day?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Turkey Parm Casserole
Ingredients
- 1 pound spaghetti broken in half
- 1/2 cup ricotta cheese
- 2 cups cooked shredded turkey
- 1/2 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 jar 24 oz spaghetti sauce
- 1/4 cup Italian bread crumbs
- 1/4 cup parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil for garnish
Instructions
Cook the pasta
- Preheat the oven to 400°F (200°C). Cook spaghetti according to package directions until al dente. Drain thoroughly and transfer into a greased 9x13-inch casserole dish.
Layer with cheese and seasoning
- Dot the cooked pasta evenly with ricotta cheese. Sprinkle garlic powder and Italian seasoning over the surface for added flavor.
Add sauce and turkey
- Pour the spaghetti sauce evenly over the pasta and ricotta. Distribute the shredded turkey across the top, ensuring it is spread evenly.
Top with cheeses and bread crumbs
- Sprinkle shredded mozzarella cheese over the turkey and sauce, followed by the parmesan cheese. Finish with a layer of Italian bread crumbs for added crispness.
Bake the casserole
- Place the dish in the preheated oven and bake uncovered for 15 minutes, or until the cheese has fully melted and the bread crumbs are golden brown.
Garnish and serve
- Remove from the oven and garnish with freshly chopped basil before serving warm.
Notes
- Use gluten-free spaghetti made from rice, corn, or chickpeas.
- Replace Italian bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers.
- Confirm the spaghetti sauce and seasoning mixes are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
