This comforting pasta casserole transforms simple leftovers into a warm, satisfying baked dish. With a creamy sauce, tender pasta, and savory aromatics, it’s an easy oven-baked meal that feels special without requiring much effort.

Why You’ll Love This Recipe

This casserole is perfect for using up leftover pasta and sauce while still delivering big flavor. It comes together quickly, uses everyday ingredients, and is flexible enough to adapt to whatever you have on hand. It’s creamy, hearty, and ideal for busy weeknights or relaxed weekend lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces halal smoked beef or smoked turkey, diced
1 small yellow onion, finely minced
4 cloves garlic, minced
1 cup frozen peas, thawed and drained
9 ounces cooked farfalle pasta, cooked al dente and drained
1 cup béchamel sauce or other creamy white sauce
3 tablespoons unsalted butter, cut into small cubes
1/2 cup finely grated Parmesan-style hard cheese
1 tablespoon olive oil, for greasing the dish

Directions

Preheat the oven to 350°F (175°C).

In a large skillet set over medium heat, add the diced halal smoked beef or smoked turkey and minced onion. Cook, stirring occasionally, until the meat is lightly crisp and the onion becomes soft and translucent. Add the minced garlic and cook for another 30 to 60 seconds until fragrant. Remove the skillet from the heat.

Lightly grease a medium-sized casserole dish with olive oil. Add the cooked pasta, thawed peas, and the meat-onion mixture. Pour the creamy sauce over the top and gently stir until everything is evenly coated and well distributed.

Sprinkle the grated cheese evenly over the casserole, then scatter the butter cubes across the surface. Transfer the dish to the oven and bake for 15 to 20 minutes, or until the casserole is bubbling and lightly golden on top. Let it rest for 5 minutes before serving.

Servings and timing

Servings: 4 to 6 people
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

You can swap farfalle for penne, rotini, or fusilli with equally good results. Replace peas with sautéed mushrooms, steamed broccoli, or wilted spinach for a different flavor profile. For extra richness, add a few tablespoons of cream to the sauce before baking. A sprinkle of breadcrumbs on top can also add a pleasant crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in a 325°F oven until heated through, or microwave individual portions with a splash of milk or water to restore creaminess.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble it up to one day in advance, cover it tightly, and refrigerate until ready to bake.

What creamy sauce works best?

Béchamel is classic, but any mild, creamy white sauce works well.

Can I freeze this pasta casserole?

It’s best enjoyed fresh, but you can freeze it before baking for up to one month.

Do I need to cook the pasta fully first?

No, cook it just until al dente so it doesn’t become mushy after baking.

Is there a dairy-free option?

You can use a plant-based butter and a dairy-free cream sauce if desired.

What size casserole dish should I use?

A medium 2-quart casserole dish works well for this recipe.

Can I add more vegetables?

Yes, this recipe is very flexible and works well with many vegetables.

How do I keep it from drying out?

Make sure the pasta is well coated with sauce and avoid overbaking.

Can I use freshly cooked pasta instead of leftovers?

Absolutely, freshly cooked pasta works perfectly.

What should I serve with this casserole?

A simple green salad or steamed vegetables make a great side.

Conclusion

This creamy leftover pasta casserole proves that simple ingredients can become a truly comforting meal. Easy to customize and quick to prepare, it’s a practical recipe you’ll want to make again whenever you have pasta waiting in the fridge.

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