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Creamy Ground Turkey Pasta Bake

A delicious and easy-to-prepare pasta bake featuring creamy ground turkey, vegetables, and melty cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Cooking Essentials
  • 8 ounces ziti or rigatoni pasta Choose a pasta shape that holds sauce well.
  • 1 1/4 teaspoon salt Plus more for pasta cooking water.
  • 2 tablespoons extra-virgin olive oil Divided for sautéing.
Main Ingredients
  • 1 pound ground turkey A lean protein option that’s budget-friendly.
  • 2 large carrots, finely chopped Adds a touch of sweetness and nutrition.
  • 2 cloves garlic, finely chopped Enhances the savory flavor.
  • 1 yellow or sweet onion, diced Gives depth of flavor.
  • 10 ounces sliced mushrooms Adds umami and texture.
  • 1 1/2 teaspoon dried thyme Offers aromatic notes.
  • 1 1/2 teaspoon rubbed sage Complements the turkey flavor.
  • freshly ground pepper to taste For added seasoning.
  • 2 tablespoons dry sherry Optional, adds a layer of complexity.
  • 3 tablespoons flour Thickens the sauce.
  • 2 cups chicken broth, chicken stock or turkey broth Provides a flavorful base.
  • 1 cup milk Adds creaminess.
  • 1 cup full-fat plain Greek yogurt or light sour cream A healthier creamy ingredient.
  • 1/2 cup grated Parmesan cheese Adds salty flavor and richness.
  • 1 1/2 cups frozen peas Adds flavor, nutrients, and color.
  • 2 cups shredded Fontina or Monterey Jack cheese Melts beautifully on top for a creamy finish.

Method
 

Preparation
  1. Boil the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until just al dente, about 8-10 minutes. Drain and keep warm in the pot.
  2. Preheat the Oven: Set your oven to 400°F. Coat a 9 by 13-inch casserole dish with cooking spray for easy cleanup.
Cooking
  1. Cook the Turkey: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add ground turkey and cook until browned, about 6 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
  2. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté carrots, garlic, onion, mushrooms, thyme, sage, pepper, and 1 1/4 teaspoon salt until softened, about 10 minutes. Stir in sherry for 1 minute, if using.
  3. Incorporate the Flour: Sprinkle flour over the veggie mixture and stir until fully dissolved.
  4. Make the Sauce: Pour in broth and milk while stirring. Add turkey, bring to a simmer, and cook until sauce thickens, about 4 minutes. Remove from heat.
  5. Add the Creaminess: Stir in Greek yogurt until smooth.
  6. Combine All Ingredients: In the pasta pot, combine pasta, sauce, turkey, peas, and Parmesan, stirring well.
  7. Transfer to Casserole Dish: Pour the mix into the prepared casserole dish, spreading it evenly.
  8. Bake: Top with Fontina cheese and bake until bubbling and cheese is melted, about 10 to 15 minutes.

Notes

Serve hot, and optionally pair with a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.