Homemade Ground Turkey Pasta Bake (Printable)

Hearty turkey and pasta casserole with melted mozzarella and marinara

# 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 - 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 and lightly grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente, then drain and set aside.
03 - Cook ground turkey in a large skillet over medium heat until browned, about 6-7 minutes, breaking up meat with a spoon.
04 - Add onion, garlic, and bell pepper to the skillet; cook for 4-5 minutes until softened.
05 - Stir in spinach and cook for 1 minute until wilted.
06 - Add marinara sauce, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper; simmer for 3-4 minutes.
07 - Mix cooked pasta with turkey sauce and half the mozzarella and Parmesan cheeses.
08 - Transfer mixture to prepared dish and top with remaining mozzarella and Parmesan.
09 - Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
10 - Let rest for 5 minutes, then garnish with basil or parsley before serving.

# Expert Hints:

01 -
  • This bake somehow makes healthy ingredients taste incredibly indulgent without leaving you feeling heavy afterward
  • The leftovers actually improve overnight, making it the gift that keeps on giving for lunch
  • It is one of those rare meals that everyone from picky eaters to food snobs will enthusiastically devour
02 -
  • I once skipped resting the dish and burned my tongue on the first bite, so please let it sit before serving
  • The pasta will continue absorbing sauce while it bakes, so your sauce might look too thick initially but that is perfect
  • If you are making this ahead, do not bake it until you are ready to eat or the pasta will overcook
03 -
  • Sprinkle some extra Parmesan right when it comes out of the oven while it is still hot
  • Let the dish sit for the full 5 minutes because it makes serving much neater

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