0 from 3 votes
Ground Turkey Pasta Bake
This ground turkey Alfredo pasta bake is loaded with veggies and gooey cheese for an easy dinner that the whole family will love!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 people
Calories: 571 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
- 1 (16 ounce) package rigatoni (or other short pasta shape)
- 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) package sliced mushrooms
- 2 cloves garlic, minced or pressed
- 2 (15 ounce) jars Alfredo sauce
- 1 (12.6 ounce) package frozen baby broccoli florets or 1 (15 ounce) package frozen chopped broccoli, thawed and drained
- ½ cup oil-packed chopped sundried tomatoes, drained
- ½ cup finely shredded Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried oregano
- crushed red pepper flakes, to taste
- Kosher salt and ground black pepper, to taste
- ½ cup shredded Italian cheese blend (or sub with shredded mozzarella cheese)
- ¼ cup Italian seasoned breadcrumbs
- Optional garnish: additional grated Parmesan cheese; chopped fresh herbs such as basil or 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!
Cup of Yum
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
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
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
110mg
(37%)
Sodium
963mg
(40%)
Potassium
733mg
(21%)
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
% 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.