Cranberry Dijon Turkey Pasta Bake
Savory poultry, sharp mustard, and tart-sweet fruit come together seamlessly in this warm casserole. It brings familiar flavor notes into a straightforward weeknight bake, turning shredded turkey into a hearty pasta dish coated in melted cheese. The Dijon mustard acts as a lively seasoning base, cutting through the richness of the mozzarella while coating the penne so every forkful carries balanced flavor.
Why this one works
- Tangy Dijon coats the penne evenly without needing a heavy cream sauce.
- Sweet dried cranberries offer a pleasant tart burst against savory turkey.
- A split-cheese method ensures gooey melted pockets inside and a browned top.
- Penne tubes capture the shredded turkey and mustard mixture in every bite.
What you’ll need
- 16 oz (450g) penne pasta Cook just to al dente so the pasta holds its shape and bite during the oven bake.
- 2 cups (300g) cooked turkey breast, shredded Shred into bite-sized strands so the meat distributes evenly throughout the dish.
- 1/2 cup (120g) Dijon mustard Provides acidity, moisture, and savory sharpness to bind the ingredients together.
- 1 cup (150g) dried cranberries Adds a chewy, slightly sweet contrast to the pungent mustard and turkey.
- 2 cups (200g) shredded mozzarella cheese Half melts into the pasta mixture while the remainder creates a bubbly crust.
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What to have nearby
- Large pasta pot
- Colander
- Large mixing bowl
- Baking dish
Step-by-step instructions
Get the pasta boiling on the stove while you prepare the filling. Because the turkey is already cooked, assembling the casserole is simply a matter of stirring everything together and letting the oven melt the cheese until bubbling.
- 1Step 1
Preheat oven to 375F. Cook pasta until al dente.
- 2Step 2
In a large bowl, mix turkey, Dijon mustard, and cranberries.
- 3Step 3
Fold in the cooked pasta and half the cheese.
- 4Step 4
Transfer to a baking dish and top with remaining cheese.
- 5Step 5
Bake for 20 minutes until golden and bubbling.
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A few things worth knowing
- Drain the pasta thoroughly to prevent residual water from thinning the Dijon coating.
- Combine the turkey, mustard, and cranberries first to ensure even distribution before folding in the pasta.
- Watch the casserole near the 20-minute mark so the top cheese browns nicely without over-drying.
Ways to make it your own
- Sprinkle chopped fresh parsley over the top after baking for a fresh herbal finish.
- Serve with an extra dish of coarse mustard at the table for guests who prefer more tang.
Serving suggestions
A simple mixed green salad with a light vinaigrette or a side of steamed green vegetables balances the rich, savory notes of the baked cheese and pasta.
Storage & reheating
Allow any leftover pasta bake to cool completely before covering the dish or transferring portions to an airtight container. Keep refrigerated and reheat in a moderate oven or microwave until heated through.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use leftover holiday turkey in this bake?+
Yes, any leftover cooked turkey breast shreds easily and works well with the mustard and cranberry combination.
Why is only half of the mozzarella mixed into the pasta?+
Folding half the cheese into the warm pasta creates a cohesive, gooey filling, while the rest forms an even, golden topping.
With bubbling mozzarella and the bright contrast of cranberry and Dijon, this turkey pasta bake makes an effortless, comforting dinner.
Cranberry Dijon Turkey Pasta Bake
Tender shredded turkey, tangy Dijon mustard, sweet cranberries, and penne baked under a golden layer of melted mozzarella cheese.
Ingredients
- 16 oz (450g) penne pasta
- 2 cups (300g) cooked turkey breast, shredded
- 1/2 cup (120g) Dijon mustard
- 1 cup (150g) dried cranberries
- 2 cups (200g) shredded mozzarella cheese
Instructions
- Preheat oven to 375F. Cook pasta until al dente.
- In a large bowl, mix turkey, Dijon mustard, and cranberries.
- Fold in the cooked pasta and half the cheese.
- Transfer to a baking dish and top with remaining cheese.
- Bake for 20 minutes until golden and bubbling.
Nutrition
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