This Ground Turkey Pasta Bake is comfort food at its best, with cheesy, saucy goodness in every bite. It's an easy, no-fuss dinner with juicy turkey, a rich tomato sauce, and a golden, bubbling cheese topping that might make you want to go for seconds!
This ground turkey casserole is the kind of dinner that just works. It's got everything you want in a cozy, satisfying meal with savory turkey, a rich tomato sauce, and loads of gooey, golden cheese.
There are no complicated steps or fancy ingredients here, just real, simple food that comes together in one dish and makes everyone at the table happy.
We love this ground turkey bake in our home simply because it's so easy to throw together on a busy night.
The turkey keeps it a little lighter, but you'd never know because it's packed with flavor. Plus, that bubbling cheesy top is absolute magic!
Why you'll love this ground turkey pasta bake
- It's kid-approved, so even picky eaters will happily clear their plates without a fuss.
- It's freezer-friendly, so you can make a double batch and save one for a busy night when you need an easy meal.
- You can make it in an oven-proof skillet for less time spent cleaning up!
Ingredient notes
Pasta - I love using short pasta here, such as rigatoni or penne, because they hold onto the sauce and bake perfectly.
Ground turkey - This is a leaner alternative to beef that still gives the dish plenty of flavor and makes it feel hearty and filling.
Onion and garlic - I like to use fresh onion and garlic in this ground turkey casserole instead of just adding garlic and onion powder to the ground turkey. You can do either, it will still taste amazing!
Dried herbs - I went for a mix of dried basil, oregano and rosemary, but you can simply use your favorite Italian seasoning mix here.
Tomato paste - I always add a little because it deepens the sauce and gives it that slow-simmered richness.
Tomato sauce - This is the heart of the dish, so make sure to use your favorite. Marinara sauce also works here.
Balsamic vinegar - My go-to for adding a little sweetness and depth to balance out the acidity of the tomatoes.
Mozzarella and cheddar - The best duo for a gooey, melty interior and a beautifully golden, bubbly top.
Pro tip
Let the pasta bake sit for five minutes before digging in; this lets the sauce thicken up and makes scooping way easier. Plus, that melty cheese gets even stretchier, which is exactly what we want!
How to make baked pasta with ground turkey
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain, reserving a cup of pasta water, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, then stir in the garlic. Add the ground turkey, breaking it up with a spoon, and cook until browned.
Season the turkey with dried basil, oregano, rosemary, chili flakes, salt, and black pepper. Stir in the tomato paste and cook briefly before adding the tomato sauce, chicken broth, and balsamic vinegar. Let the sauce simmer for about 10 minutes until slightly thickened, then add half the cheese and stir well until melted.
Toss the pasta with the sauce, adding pasta water if needed. Top with the remaining cheese, and bake at 375°F (190°C) for 20 minutes. Broil briefly for a golden crust, then let it rest before serving with fresh basil.
Substitutions and variations
- If you don't have ground turkey, ground chicken, beef, or even crumbled sausage will work just as well.
- Add diced zucchini, mushrooms, or spinach to sneak in some extra greens.
- Mozzarella and cheddar are a classic duo, but you can mix it up with provolone, gouda, or even a little ricotta for creaminess.
Helpful tips
- Undercook the pasta just a little bit. I always pull my pasta off the stove about a minute before it's fully cooked because it keeps softening in the oven.
- Save some pasta water. If your sauce thickens too much, a splash of that starchy water loosens everything up and helps it cling to the pasta. I always set aside a cup just in case!
- Don't skip the balsamic vinegar. It might seem like an insignificant ingredient, but trust me, it balances out the acidity of the tomatoes and adds just a little something extra to the sauce.
- I'll often assemble the whole thing earlier in the day, then just pop it in the oven when we're ready to eat. Perfect for busy nights!
- Or you can assemble and freeze for up to 2 months then bake from frozen for 40 minutes at 375°F (190°C).
What to serve with this ground turkey casserole
- Garlic bread - Because extra carbs are always a good idea when there's a saucy pasta dish involved!
- A fresh side salad - Something simple like a classic Caesar or an arugula salad with balsamic dressing goes really well with the turkey pasta bake.
- Simply garnished with extra fresh herbs and freshly grated Parmesan cheese!
Leftovers and storage
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions with a splash of water or chicken stock to loosen the sauce.
- Freeze in a tightly sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
More cozy pasta recipes
If you've tried this ground turkey pasta bake recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Ground Turkey Pasta Bake
Ingredients
- 10 ounces short pasta penne, fusilli, rigatoni
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 large garlic cloves finely chopped
- 1 pound ground turkey
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 3 cups tomato sauce
- ½ cup chicken broth
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- 1 cup mozzarella cheese grated
- 1 cup cheddar cheese grated
- 6-8 fresh basil leaves
Instructions
- Bring a large pot of water to a boil, salt it, and cook the pasta according to the instructions on the package until just al dente. Drain and set it aside (reserving a cup of pasta water for later).10 ounces short pasta
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened, then stir in the garlic and cook for another minute.1 tablespoon olive oil1 medium onion2 large garlic cloves
- Add the ground turkey to the skillet, breaking it up with a spoon. Cook for about 5 minutes until the turkey is fully browned.1 pound ground turkey
- Season with dried basil, oregano, rosemary, chili flakes, salt, and black pepper. Next, stir in the tomato paste and cook for 1 minute.1 teaspoon dried basil1 teaspoon dried oregano½ teaspoon dried rosemary¼ teaspoon red chili flakes2 tablespoons tomato pasteSalt and freshly ground black pepper to taste
- Pour in the tomato sauce, chicken broth, and balsamic vinegar, stirring to combine. Let the sauce simmer for 10 minutes until slightly thickened. Stir in half of the grated mozzarella and cheddar until melted.3 cups tomato sauce½ cup chicken broth1 tablespoon balsamic vinegar1 cup mozzarella cheese1 cup cheddar cheese
- Toss the cooked pasta with the turkey sauce, adding a splash of reserved pasta water or broth if needed to loosen it.
- If not using an oven-proof skillet, transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella and cheddar cheese evenly over the top.
- Bake at 375°F (190°C) for 20 minutes, until the cheese is melted and bubbling. Broil for 2-3 minutes at the end for a golden, crispy top.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh basil before serving.6-8 fresh basil leaves
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