Ground Turkey Pasta Bake
User Reviews
5
2 reviews
Excellent
Ground Turkey Pasta Bake
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This ground turkey Alfredo pasta bake is loaded with veggies and gooey cheese for an easy dinner that the whole family will love!
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Ingredients
- 1 (16 ounce) rigatoni pasta or other short pasta shape, package
- 2 teaspoons olive oil
- 1 lb. ground turkey (or sub with ground pork, ground beef, or ground Italian sausage)
- 1 small yellow onion diced (about 1 cup total
- 1 (8 ounce) mushroom sliced
- 2 cloves garlic minced or pressed
- 2 (15 ounce) Alfredo sauce jars
- 1 (12.6 ounce) broccoli thawed and drained, frozen baby broccoli florets or frozen chopped broccoli (15 ounces
- ½ cup sundried tomatoes drained, chopped, oil-packed
- ½ cup Parmesan Cheese finely shredded
- 1 teaspoon basil dried
- 1 teaspoon dried parsley flakes
- ½ teaspoon oregano dried
- crushed red pepper flakes to taste
- kosher salt to taste
- ground black pepper to taste
- ½ cup Italian cheese blend or sub with shredded mozzarella cheese, shredded
- ¼ cup Italian seasoned breadcrumbs
- Parmesan Cheese optional garnish, additional grated parmesan cheese; chopped fresh herbs
- basil
- parsley
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. In a large pot of well-salted boiling water, cook pasta according to package directions for al dente. Drain.
- While the pasta cooks, heat olive oil in a large Dutch oven over medium heat. Add the turkey, onion, and mushrooms. Cook, breaking up the turkey with a wooden spoon, until the meat is no longer pink, and the vegetables are tender, about 7-10 minutes. Add the garlic and cook for 1 more minute. Drain off excess grease.
- Stir in the Alfredo sauce, cooked rigatoni, broccoli, sundried tomatoes, shredded Parmesan, basil, parsley flakes, oregano, and a pinch of crushed red pepper flakes (these are spicy, so use sparingly). Stir until well combined. Taste and season with salt and pepper to taste; add extra red pepper flakes if you like it spicier.
- Transfer the pasta mixture to the prepared baking dish. Sprinkle with the Italian cheese and finish with breadcrumbs on top. Cover with foil.
- Bake the casserole for 25 minutes. Increase the oven temperature to broil. Uncover the dish and broil until the breadcrumbs are golden brown, about 1-2 minutes (keep a close eye on it the entire time since the breadcrumbs can burn quickly). Garnish with additional Parmesan and/or fresh herbs and serve!
Notes
- Boil the pasta just until it’s barely al dente (just about tender, but still with a firm bite). The rigatoni will continue to cook in the oven, and you don’t want it to come out mushy, gummy, and overdone.
- Bake the casserole covered so that it stays moist and doesn't dry out. Then, for a crispy top, place the dish under the broiler for a few minutes before serving. Just keep a close eye on it, because the breadcrumbs can burn quickly.
- Fresh herbs really brighten up a warm, cozy casserole. I love to garnish with fresh parsley or fresh basil. Some extra grated Parmesan on top is also a great touch!
Nutrition Information
Show Details
Serving
1/8 of the casserole
Calories
571kcal
(29%)
Carbohydrates
56g
(19%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.01g
(1%)
Cholesterol
110mg
(37%)
Sodium
963mg
(40%)
Potassium
733mg
(16%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
314IU
(6%)
Vitamin C
24mg
(27%)
Calcium
170mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 571kcal | 29% |
| Carbohydrates | 56g | 19% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 963mg | 40% |
| Potassium | 733mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 24mg | 27% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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