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American·Main Course

Baked Turkey Riggies Casserole

A clever and comforting casserole twist on the Central New York classic, Chicken Riggies. This version uses leftover roasted turkey, spicy Italian sausage, and pickled peppers in a creamy tomato sauce, baked until the rigatoni develops those signature crunchy, browned edges.

Prep

20m

Cook

70m

Total

90m

Serves

8

Method

  1. 01

    Chop the leftover turkey into small cubes. In a bowl, combine the turkey with the chopped pepperoncini and sliced olives; set aside.

    Step 1
    Watch · 0:28
  2. 02

    Heat olive oil in a large pot over medium-high heat. Add the sausage meat, breaking it into small crumbles as it browns. Stir in the diced onions, sliced mushrooms, and a pinch of salt. Sauté for 3-4 minutes until the onions are translucent.

    Step 2
    Watch · 1:44
  3. 03

    Deglaze the pot with a splash of white wine, scraping the bottom to release the browned bits. Let the wine reduce until almost completely evaporated. Pour in the chicken broth, marinara sauce, one cup of water (used to rinse the jar), and a splash of heavy cream.

    Step 3
    Watch · 2:49
  4. 04

    Stir the turkey mixture into the sauce and bring to a simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Meanwhile, boil the rigatoni in well-salted water, cooking it for 2 minutes less than the package directions (it should be quite firm).

    Step 4
    Watch · 3:55
  5. 05

    Drain the pasta and stir it directly into the sauce until thoroughly coated. Transfer the mixture into a 9x13-inch baking dish, ensuring the pasta and turkey are evenly distributed.

    Step 5
    Watch · 5:12
  6. 06

    Top the casserole with torn pieces of fresh mozzarella, pushing some of the cheese down into the sauce. Grate a generous layer of Parmesan over the top. Place the dish on a foil-lined baking sheet to catch any drips.

    Step 6
    Watch · 5:44
  7. 07

    Bake in a 400°F (200°C) oven for 40-45 minutes until the sauce is bubbling and the top rigatoni edges are browned and crunchy. Let rest for 10-15 minutes before garnishing with fresh parsley and an optional drizzle of olive oil to serve.

    Step 7
    Watch · 6:41

From Chef John

  • “I say the smaller the better but I say a lot of things so who knows.”
  • “You are after all the count Negroni of your turkey rigatoni.”
  • “At no point while you're enjoying this are you going to be thinking about leftover turkey.”