I have some leftover turkey (still) and a jar of pesto, so came up with an idea to make a kind of turkey pasta pesto bake: my thoughts were to end up with something along the lines of baked ziti (only discovered when Googling this). However, having had a quick search, there seems to be a consensus that pesto shouldn't be heated. Are there any recipes or techniques that might be applicable to what I'm trying to achieve? I was basically just going to switch the beef for turkey, and add pesto to the sauce.
In this case, I'm using red pesto; although I'd be very interested if the answer differs between pesto types.