Ground Turkey Pasta Bake

5 from 1 vote

This ground turkey Alfredo pasta bake is loaded with veggies and gooey cheese for an easy dinner that the whole family will love!

Course Dinner

Cuisine American, Italian

Keyword ground turkey casserole, ground turkey pasta bake, turkey pasta bake

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 571kcal

Author Blair Lonergan

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

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!

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!