Ground Turkey Pasta Bake
A hearty pasta bake featuring lean ground turkey, whole wheat pasta, and fresh kale, topped with gooey mozzarella cheese.
Equipment
- Ceramic skillet
- Measuring tools
- Baking dish
Ingredients
- 1 pound ground turkey extra lean
- 3 cups whole wheat penne or fusilli pasta uncooked
- 4 – 5 cups kale stems removed & chopped
- 1 large onion finely chopped
- 4 large garlic cloves minced
- 1 tablespoon olive oil extra virgin
- 1 tablespoon oregano dried
- 1 teaspoon rosemary dried
- 1 teaspoon basil dried
- red pepper flakes Pinch
- ½ teaspoon salt
- black pepper to taste
- 28 ounces tomato sauce low sodium
- 1 tablespoon honey or maple syrup
- 1 tablespoon balsamic vinegar
- 1 cup pasta water
- 2 cups mozzarella cheese shredded & divided
- ⅓ cup Italian parsley chopped
- Cooking spray
Instructions
- Start by boiling a large pot of water and adding the uncooked pasta. Simmer until it is just shy of being fully cooked, looking for a firm texture; it will finish cooking in the oven later. Be careful not to overdo it!
- Heat olive oil in a large pan, then toss in the chopped onion and minced garlic. Stir until the onions become translucent and fragrant, building layers of flavor. Do not skip this step and keep an eye on it to prevent burning.
- Add the ground turkey to the pan and cook until it is beautifully browned and no longer pink. When it smells wonderful and has a nice golden color, it is ready. Make sure to break up any big chunks for even cooking.
- Toss in the chopped kale and stir until it wilts down and blends in with the turkey mixture, which should only take a couple of minutes. This adds great nutrition and color.
- Sprinkle in the oregano, rosemary, basil, red pepper flakes, salt, and black pepper. Stir everything for a minute or two until the spices release their aroma, keeping stirring to avoid burning.
- Pour in the tomato sauce, honey or maple syrup, balsamic vinegar, and a cup of the saved pasta water into the turkey and veggie mix. Stir until well mixed and smooth.
- In a baking dish, combine the pasta with the turkey and kale mixture. Top with mozzarella cheese and sprinkle with parsley for freshness. Ensure the cheese is evenly distributed and the pasta is submerged to avoid dryness.
- Pop the dish in a preheated oven and let it bake until the cheese is bubbling and golden brown, about 35 minutes. Let it cool a bit before serving!
Notes
Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months after baking, cool and transfer to containers.
Allow casserole to rest before serving for best texture. Use pasta with crevices to hold sauce effectively. Freshly grated cheese melts better than pre-shredded.
Reheat in the oven at 350 degrees F (175 degrees C) until heated through, about 15 minutes.
Serve with a Caesar salad for freshness. Pair with a glass of red wine for adults. Garnish with parsley for color and flavor.
Include additional veggies like zucchini or bell peppers. Replace tomato sauce with a jarred marinara for convenience. Add shredded carrots for a hint of sweetness.
Choose fresh, vibrant kale for the best nutrition. Spinach can be substituted for kale if preferred. Ground chicken or beef can be used in place of ground turkey. For cheese, sharp cheddar can be swapped with mozzarella.