Homemade Ground Turkey Pasta Bake (Print version)

Hearty pasta casserole with turkey, vegetables, and melted cheese in zesty marinara sauce.

# What you'll need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Meat

02 - 1 lb ground turkey

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup baby spinach, chopped

→ Sauce

07 - 1 (24 oz) jar marinara sauce
08 - 1 tbsp tomato paste
09 - 1 tsp Italian seasoning
10 - 1/2 tsp crushed red pepper flakes
11 - Salt and black pepper, to taste

→ Cheese

12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese

→ Garnish

14 - 2 tbsp chopped fresh basil or parsley

# How to make it:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook ground turkey until browned and cooked through, about 6-7 minutes. Break up meat with a spoon.
04 - Add diced onion, garlic, and red bell pepper to the turkey; sauté for 4-5 minutes until softened.
05 - Stir in chopped spinach and cook for 1 minute until wilted.
06 - Add marinara sauce, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 3-4 minutes.
07 - Combine cooked pasta with turkey sauce in the skillet or a large bowl. Mix in half of the mozzarella and Parmesan.
08 - Transfer mixture to prepared baking dish. Sprinkle remaining mozzarella and Parmesan over the top.
09 - Bake uncovered for 20-25 minutes, until cheese is melted and bubbly.
10 - Let rest for 5 minutes before garnishing with fresh basil or parsley and serving.

# Expert suggestions:

01 -
  • The lean ground turkey keeps it lighter than beef bakes but still feels incredibly satisfying
  • Everything happens in one skillet plus the oven, meaning minimal cleanup on busy nights
02 -
  • Undercook the pasta by a minute or two, otherwise it becomes mushy after baking
  • Letting the bake rest for 5 minutes is crucial or the cheese will slide right off when you scoop it
03 -
  • Freshly grated cheese melts so much better than the pre-shredded bags and is worth the extra minute
  • Grate a little extra Parmesan over the top halfway through baking for an even golden crust

Go back