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The ultimate comfort food! This ground turkey pasta bake is loaded with broccoli, mushrooms, sundried tomatoes, Alfredo sauce, herbs, and plenty of gooey, melty cheese. It’s an easy dinner that the whole family will love!
Table of Contents
If you’re looking for even more pasta bake recipes, be sure to try this Italian sausage and spinach penne pasta bake, this French onion pasta bake with spinach and mushrooms, a pan of this white cheddar, broccoli, and bacon pasta bake, and for a vegetarian option, a broccoli and cheese Alfredo pasta bake too!
Why You’ll Love this Easy Turkey Pasta Bake
- Make Ahead. The casserole can be assembled in advance for a convenient meal that’s ready to bake on busy weeknights. It’s also ideal for sharing with friends and family in need.
- Flexible. This turkey casserole can be adapted in a variety of ways to suit your preferences. For instance, cut the ingredients in half to feed a smaller family, or double everything and prepare two pans for a larger group. Use ground beef or ground sausage instead of the turkey, or try a different type of pasta (such as ziti, farfalle, penne, or rotini).
- One-Pan Dinner. Thanks to plenty of meat and veggies, you get a complete meal in one pasta dish. Add some salad or crusty bread on the side if you like, but it’s not necessary.
- Cozy. Pasta casseroles are some of the coziest, most delicious ways to get hearty meals on the table. This ground turkey pasta bake is comfort food at its best!
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite ground turkey Alfredo pasta bake. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Rigatoni: or you can sub with another short pasta shape, such as penne, farfalle, or medium shells.
- Olive oil: to sauté the turkey and vegetables.
- Ground turkey: a nice protein alternative to the more traditional chicken or ground beef. Lean ground turkey or extra lean ground turkey breast are both fine.
- Onion, mushrooms, and garlic: flavorful veggies that bulk up the dish.
- Alfredo sauce: jarred sauce makes this dish easier and more convenient, but you can sub with homemade Alfredo sauce if you like.
- Frozen broccoli: thaw and drain the broccoli before adding it to the casserole. You don’t need to pre-cook it, since it will soften even more in the oven. If you’re starting with fresh broccoli florets, you’ll want to parboil it or steam it first.
- Sundried tomatoes: these are optional, but add a nice, sweet, rich tomato taste. Make sure to use the oil-packed variety for the best flavor and texture.
- Parmesan cheese: I use a block of Parmesan that I finely shred by hand, since it melts smoothly into the casserole.
- Basil, oregano, parsley, and crushed red pepper flakes: I use dried herbs for convenience, but you can sub with a larger amount of fresh herbs when they’re available.
- Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
- Shredded Italian cheese blend: or sub with mozzarella cheese if you prefer.
- Italian seasoned breadcrumbs: provide a flavorful, crispy topping on the dish.
The Best Casserole Dish to Use
We rounded up the best casserole dishes you can buy, including 2 that I personally own and love! While I use different-sized casserole dishes for different pasta bake recipes, the Staub Ceramic Rectangular Baking Dish earned the top spot. You can buy it on Amazon for $78.95 or at Target for $79.95. That said, I also love the beautiful, Scandinavian style of the Dansk Kobenstyle Baker shown here, available for $135.
How to Bake Ground Turkey Pasta
This ground turkey and pasta casserole requires multiple steps, but it comes together very quickly and easily. You’ll find detailed directions in the recipe card below, but here’s the quick overview:
- Boil the pasta.
- Brown the turkey, mushrooms, onion, and garlic.
- Combine the noodles with the cooked turkey mixture, broccoli, sauce, tomatoes, seasoning, and cheese.
- Transfer to a baking dish.
- Top with more cheese and breadcrumbs.
- Cover with foil and bake for 25 minutes.
- Remove the cover and broil until browned on top.
Serving Suggestions
Serve the creamy ground turkey pasta bake with any of these delicious sides:
- Garlic Bread or Breadsticks
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
- No-Knead Cast Iron Focaccia, Crusty French Baguette, Focaccia Bread, No-Knead Dutch Oven Bread, Soft Dinner Rolls, or Homemade Crescent Rolls
- 3-Ingredient Sour Cream Muffins, Pumpkin Muffins, or Pumpkin Bread
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Wedge Salad with Homemade Buttermilk Ranch Dressing, Caesar Salad, or our favorite House Salad with Candied Pecans
- Fennel Salad with Apples and Creamy Cider Dressing
- Parmesan Roasted Cauliflower or Garlic Roasted Broccoli
- Sweet and Spicy Collard Greens with Tomatoes and Onions
- Tomato Salad with Basil and Balsamic
Preparation and Storage Tips
- Make Ahead: Assemble the casserole up to 24 hours in advance. Cover with plastic wrap or aluminum foil and store in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before placing it in the oven. If the dish is still cold when it goes into the oven, you may need to extend the baking time.
- Storage: Leftovers will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months. It’s important to note, however, that the texture of the pasta will not be as good when it thaws. Frozen and thawed noodles tend to have a gummy, mushy texture — definitely not ideal.
- How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.
Recipe Variations
- If you’re looking for a pasta bake recipe that starts with uncooked pasta (no boiling first), then you’ll want to check out our dump-and-bake pasta recipes. For instance, try this dump-and-bake Cajun sausage pasta, this dump-and-bake chicken Parm casserole, or this dump-and-bake chicken mushroom casserole.
- Swap out the ground turkey and use ground beef, ground Italian sausage, ground chicken, or about 2 cups of cooked and diced leftover turkey.
- Any short pasta shape will work. For instance, replace the rigatoni with rotini, farfalle, penne, or ziti.
- Try other vegetables. Swap out the broccoli and use fresh or frozen spinach or thawed frozen green beans. You might like diced zucchini (sauteed with the turkey) or a can of drained diced tomatoes in lieu of the sun-dried tomatoes. Get creative and use whatever your family enjoys most!
- For a different flavor profile, use marinara sauce instead of Alfredo sauce.
- Add other fresh or dried herbs for even more flavor. Good options include thyme and rosemary. Italian seasoning is also a convenient way to get a lot of extra flavor into the dish.
- Feeding a smaller family? Cut the ingredients in half and bake the pasta in a 2-quart casserole dish.
Tips for the Best Ground Turkey Pasta Bake Recipe
- 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!
More Easy Ground Turkey Recipes to Try
Egg Roll in a Bowl
20 minutes mins
Easy Ground Turkey Chili
1 hour hr 35 minutes mins
Ground Turkey Stuffed Peppers
1 hour hr
Ground Turkey Pasta Bake
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
This ground turkey Alfredo pasta bake is loaded with veggies and gooey cheese for an easy dinner that the whole family will love!
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!
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
Serving: 1/8 of the casseroleCalories: 571kcalCarbohydrates: 56gProtein: 31gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 110mgSodium: 963mgPotassium: 733mgFiber: 4gSugar: 8gVitamin A: 314IUVitamin C: 24mgCalcium: 170mgIron: 3mg
This was wonderful! I used diced chicken breast, rather than ground turkey, for family preference. Will definitely make again.
Thank you, Renee! We’re so glad you enjoyed it.