4.8 from 12 votes
Italian Baked Penne Casserole
This Italian Baked Penne Casserole recipe makes two full casseroles. Make one to enjoy right away and one to freeze for later!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
16
(2 casseroles)
Calories:
434 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 54 ounces tomato sauce 2 cans, canned
- 6-8 cloves garlic minced
- 4 tablespoons olive oil
- 2 large onion diced, yellow
- 2 tablespoons oregano dried
- 2 tablespoons basil dried
- 1 tablespoon garlic powder optional
- 1 tablespoon onion powder optional
- 2 teaspoons salt
- 2 teaspoons black pepper
- 16 ounces mushroom sliced
- 2 pounds ground turkey or ground turkey + 1 tablespoon Italian seasoning, Italian seasoned
- 2 pounds penne pasta
- 4 cups mozzarella cheese shredded
- Italian parsley chopped, for garnish
Instructions
- Preheat the oven to 375 degrees F.
- Place a large pot over medium heat. Add the olive oil. Once hot, add the onion and allow to cook for 3-4 minutes until softened.
- Add the garlic and cook for 1 minute, stirring frequently to prevent the garlic from burning.
- Stir in the tomato sauce, oregano, basil, garlic powder, onion powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer. Check the seasoning of the tomato sauce and adjust to taste.
- While the sauce simmers, place another large skillet over medium-high heat. Add a drizzle of olive oil and cook the ground turkey until cooked through and browned. Use a wooden spoon to break up the turkey as it cooks.
- While the turkey cooks, bring a stock pot of water to a boil. Add the penne pasta and cook according to the package directions until al dente. The pasta will finish cooking in the oven. Drain and set aside.
- Grab two 9-inch x 13-inch baking dishes (or aluminum pans). Spread enough tomato sauce to cover the bottom of the pan in each dish.
- Divide the penne pasta, ground turkey, and tomato between the two dishes and stir to combine. Sprinkle the top of each casserole with 2 cups of mozzarella cheese.
- Cover the casserole dishes with foil and freeze one for later. (see note) Bake the other casserole for 20-30 minutes. Remove foil and bake for another 5 minutes or until the cheese is melted.
- Sprinkle with chopped parsley or Italian seasoning and serve warm.
Cup of Yum
Notes
- Nutrition is based on 8 servings per casserole for a total of 16 servings.
- To cook the second frozen casserole, pull the casserole out for the freezer and put it in the fridge to thaw overnight. Bake as directed.
- To cook the second frozen casserole, pull the casserole out for the freezer and put it in the fridge to thaw overnight. Bake as directed.
Nutrition Information
Calories
434kcal
(22%)
Carbohydrates
53g
(18%)
Protein
30g
(60%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
53mg
(18%)
Sodium
1004mg
(42%)
Potassium
788mg
(17%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
634IU
(13%)
Vitamin C
9mg
(10%)
Calcium
199mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16 (2 casseroles)
Amount Per Serving
Calories 434
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 1004mg | 42% |
| Potassium | 788mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 199mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.