Turkey and Rigatoni Casserole with Roasted Butternut Squash and Carrots. 

The ultimate Turkey Day is almost here!! YAY! I love Thanksgiving 🙂 Spending time making amazing food with the people you love…..what could be better? My family always makes this holiday a special time. Last year I got to go spend the day with my sister in New Mexico. We don’t get to see her this year, and my parents just barely started renovations on their house today!! Wow….that has been a long time coming.

So this year I may be hosting Thanksgiving at my place! That’s a first….how exciting 🙂 And in other good news Levi is doing an early Thanksgiving with his family so he will be here for the big day too….hooray! Throughout the years my parents have always been more than inviting to my friends who may not have somewhere to go….and for that, I am very thankful.

Well this dish would be an amazing way to use up some of those turkey leftovers. I especially love the mix of spices. With Rosemary and Thyme it just tastes like fall.


  • 2 cups cooked turkey, cut into bite sized pieces.
  • 2  cup Butternut squash, diced
  • 1 cup Carrots, sliced
  • 1 Tbsp olive oil
  • 1/2 tsp Salt
  • 1 tsp Sage
  • 2 tsp Rosemary
  • 1 tsp Thyme
  • 2 clove Garlic, minced and divided
  • 8 oz Rigatoni, prepared as per package directions
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Cup Milk
  • 1 1/2 cup Mozzarella, shredded and divided
  • 1/4 cup Parmesan, grated

Preheat the oven to 425.

In a medium mixing bowl toss the butternut squash and carrots in the olive oil, thyme, sage, rosemary and 1 clove of garlic. Spread out on a nonstick baking sheet and bake for 35 minutes. I used this time to prepare the noodles and turkey (if yours isn’t already cooked). You can also spice up the turkey by sauteing in a pan with some olive oil, rosemary and salt and pepper.

In a medium saucepan add the butter and 1 clove minced garlic. Melt the butter over a medium heat, whisk in the flour. Whisk until you have a thick roux that is starting to slightly brown. Slowly whisk in the milk and Parmesan. Bring the mixture to a boil. Reduce the heat and simmer for 2-4 minutes stirring occasionally. Remove from heat and stir in 1 cup of mozzarella. Add the turkey, squash, carrots and noodles. Toss to cover everything in the sauce.

Transfer to a 9×9 greased baking dish. Top with the remaining cheese. Bake for 10 minutes until your cheese is melted and starts to brown.

Enjoy! Happy holidays my friends!!



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