Homemade Ground Turkey Pasta (Printable Version)

Comforting turkey and pasta casserole with melted mozzarella and marinara, ready in under an hour.

# Ingredient List:

→ Pasta

01 - 12 oz penne or rigatoni pasta (use gluten-free if desired)

→ 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 (optional)
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 (optional)

# Step-by-Step Instructions:

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 (if using), 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.

# Tips from hearthlykitchen:

01 -
  • The ground turkey keeps it light without sacrificing any of that hearty comfort food satisfaction
  • Everything comes together in one dish, making cleanup almost nonexistent
  • This recipe doubles beautifully and freezes like a dream for those hectic weeks
02 -
  • Undercook the pasta by 2-3 minutes because it absorbs liquid and continues cooking in the oven
  • Letting the dish rest for those 5 minutes is crucial, otherwise the cheese slides right off when you cut it
03 -
  • Shred your own cheese from blocks instead of buying pre-shredded bags for better melting
  • Taste your sauce before combining with pasta and adjust seasoning now rather than later

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