Description
This Ground Turkey Casserole is a hearty, cheesy, and comforting meal the whole family will love. Made with lean ground turkey, pasta, veggies, and a creamy tomato sauce, it’s baked to perfection with a golden cheese topping. It’s easy to prep and great for leftovers!
Ingredients
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1 lb ground turkey
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2 cups uncooked pasta (like rotini or penne)
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 bell pepper, diced
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1 zucchini, chopped
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1 (14.5 oz) can diced tomatoes
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1 (8 oz) can tomato sauce
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1/2 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/4 cup chopped fresh parsley (optional)
Instructions
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Cook the pasta:
Boil the pasta in salted water until al dente. Drain and set aside. -
Cook the turkey and veggies:
In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in garlic, bell pepper, and zucchini. Cook for another 5 minutes. Add the ground turkey and cook until browned, breaking it up with a spoon. -
Make the sauce:
Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for 5–7 minutes. -
Assemble the casserole:
Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta and the turkey mixture. Transfer to a greased 9×13 inch baking dish. Top with mozzarella and Parmesan cheese. -
Bake:
Bake uncovered for 20–25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes before serving. Sprinkle with chopped parsley if desired.
Notes
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You can swap out zucchini for mushrooms, spinach, or any veggies you like.
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Want it spicier? Add a pinch of red pepper flakes or use spicy tomato sauce.
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This casserole freezes well—just wrap it tightly and store for up to 2 months.