1 cup cream of mushroom soup
1/4 cup sour cream
4 servings rotini, plus 1/4 cup reserved pasta water
2 cups chopped turkey
1 cup Parmesan
Preheat the oven to 350. Cook pasta according to package instructions; reserve 1/4 cup pasta water. In a nonstick pan, add mushroom soup and sour cream, and whisk to combine. Heat on the lowest heat while pasta cooks or until hot. Add pasta water, then toss pasta with mixture. Add half of Parmesan cheese and toss. Transfer pasta to an oven-safe dish, and top with remaining Parmesan. Bake 15 minutes.