This easy Ground Turkey Pasta Bake is loaded with lean ground turkey, hearty pasta, and fresh veggies, and smothered in a deliciously light creamy sauce.

overhead shot of creamy ground turkey pasta bake in white rectangular dish

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Why We Love This Recipe For Ground Turkey Pasta Bake

Everyone loves a good pasta bake! They are so simple to whip together, they feed a crowd (this one serves 8) and they can be made ahead. So they are perfect for meal prep, entertaining or for Sunday Supper.

Typically pasta bakes are made with tomato sauce or pasta sauce, like our Veggie Pasta Bake, but this ground turkey pasta casserole I’m sharing today is a dreamy new cream sauce variation you won’t want to miss!

It is loaded with lean ground turkey, hearty pasta, and lots of veggies. Then everything then gets smothered in a lighter yet oh-so-flavorful sherry and Parmesan cream sauce. And then of course it is baked up to golden perfection with cheesy goodness on top.

Serve it with our Fresh Green Beans Recipe or one of these serving suggestions to make it a meal.

What Makes This Ground Turkey Casserole Healthy

  • This delicious ground turkey pasta recipe is made with lean turkey meat which is low in saturated fat
  • Loaded with extra veggies for lower calorie volume and bulk and added nutrients
  • The light cream sauce is made with milk and Greek yogurt instead of heavy cream which helps to keep the calories and saturated fat in check
  • Only one once of pasta per serving to help balance the carbohydrates with the other macronutrients
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Ingredient Notes

the ingredients in bowls with text overlay
  • Pasta: I like to use rigatoni or ziti for this baked pasta with ground turkey, but another small pasta shape will work fine.
  • Ground Turkey: Feel free to use any level of leanness of ground turkey, depending on your preference. Note: some packages are 1 pound while others are 20 ounces – either size will work for this recipe. Just be aware that there will be less protein in the dish if using 20 ounces.
  • Vegetables: We loaded this pasta bake with all sorts of veggies for added nutrition and to make it a complete meal. We used a combination of Mushrooms, Carrots, Peas and Diced Onions.
  • Cheese: We used Parmesan cheese in the cream sauce then topped the casserole in Fontina which is a great melting cheese.
  • Greek Yogurt: We used full-fat plain Greek yogurt to add some richness to our cream sauce but feel free to use reduced-fat or fat-free if you’d like to save even more on the calories. Light sour cream would also be a wonderful swap-in if you’d prefer.
  • Pantry Staples: Flour (to thicken), chicken broth (or chicken stock) and milk
  • Seasoning: Garlic, Salt, black pepper, Sage and thyme
  • Sherry: To deglaze the saute. You can also use white wine or just a little broth instead.

How To Make Turkey Pasta Bake

Step 1: Cook the Pasta

In a large pot or Dutch oven, boil salted water. Add pasta and cook according to the package directions until just al dente. Make sure not to cook pasta too long, as it will continue to cook in the creamy sauce. Drain and keep warm in the pot.

Step 2: Prepare Casserole Dish

While the pasta is cooking, preheat the oven to 400°F. Prepare a 9×13-inch baking dish with cooking spray. Set aside.

Step 3: Brown Turkey

In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add turkey and cook until browned and no longer pink. Transfer turkey and juices from the skillet into a bowl and cover with foil to keep warm.

Step 4: Saute Veggies

Using the same large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add in the carrots, garlic, onion, fresh mushrooms, thyme, sage, pepper, and 1 ¼ teaspoon salt. Cook until tender, stirring often. If using, add in sherry, and stir until it is evaporated.

Here’s Another Delicious Variation To Try: Instead of making the creamy sauce (steps 5-7) you can use a 20-ounce jar of marinara sauce instead! Use red wine to deglaze in step 4. Then jump ahead to step 8, adding in the jar of pasta sauce.

Step 5: Sprinkle in the Flour

To the veggie mixture, sprinkle in the flour and stir until completely dissolved.

Step 6: Make the Sauce

To the skillet, stir in broth and milk. Return turkey and juices to skillet. Bring to a simmer while continuously stirring. Simmer until the sauce has thickened. Remove from heat.

Step 7: Add in Greek Yogurt

Stir in Greek yogurt until smooth.

Step 8: Combine Turkey and Sauce with Pasta

To the pot with the pasta, add the sauce, turkey meat sauce, peas, and Parmesan. Mix to combine.

Step 9: Transfer to Prepared Casserole Dish

Transfer the turkey pasta mixture to the casserole dish.

Step 10: Finish and Bake

Top the ground turkey pasta bake with shredded Fontina. Bake for 10 to 15 minutes or until the sauce is bubbling and the cheese is melted. Serve and enjoy!

casserole from the side with cheese pull
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Variations On This Turkey Pasta Casserole Recipe

One reason we love this Turkey Pasta Bake recipe is how versatile it is! Feel free to change up the casserole with the following:

  • For added nutrients, mix in spinach. Feel free to use either frozen that’s been squeezed dry or fresh that’s been wilted before adding it to the veggie saute
  • Stir in chopped kale with the vegetables
  • Not a fan of ground turkey? Try swapping for another lean protein such as ground chicken or amp up the flavor with a sweet Italian turkey sausage
  • Use leftover turkey from Thanksgiving for one completely different and satisfying meal
  • To make this gluten-free, use your favorite gluten-free flour and pasta
  • To add additional fiber, use a whole-wheat pasta
  • Instead of ground turkey breast, you can make leftover turkey pasta baked with shredded leftover Thanksgiving turkey too!

Leftovers, Reheating, Freezing and Storage

Leftovers: Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating: Place leftovers in a microwavable bowl, cover, and warm on medium heat, or place in an oven-safe container and place in the oven at 375°F until warmed through.
Freezing: Assemble through step 9 but omit the cheese, and cover with plastic wrap and aluminum foil – heavy-duty foil is best for freezing. Freeze for up to 6 weeks. When ready to enjoy, remove the wrap and cover it with foil. Bake for 90 to 95 minutes, until heated through (check with a digital thermometer). Remove foil, top with cheese, and continue baking as directed in step 10.
Make Ahead: Prepare through step 9 up to 2 days in advance. Cover with foil and refrigerate. Bake covered until hot all the way through, bubbling along the edges; 50 to 55 minutes. Remove the foil and proceed with step 10.

How To Make a Gluten-free Turkey Pasta Bake

You can sub in gluten-free pasta in this creamy pasta bake. I like brown rice pasta best for casseroles and lasagna. Make sure to not overcook it in the boiling step as it will get softer when it bakes in the sauce. Use gluten-free flour (without coconut) to thicken the sauce.

What goes with turkey pasta bake?

overhead shot of creamy pasta bake with portion removed and ingredients on spoon

Additional Ground Turkey Recipes To Try

a white pasta bowl with a serving of pasta with bolognese sauce spooned over it

Slow Cooker Turkey Bolognese
ground turkey lasagna slice on a spatula with the lasagna in the background

Best Ground Turkey Lasagna Recipe
Baked turkey enchiladas in white casserole dish.

Ground Turkey Enchiladas
the turkey chili in a white bowl from overhead

Crock Pot Turkey Chili
grilled ground turkey kofta kebabs in a pita pocket with tzatziki sauce and garnish

Grilled Ground Turkey Kofta Kebabs
a plate with a slice of turkey meatloaf with potatoes and brussels sprouts

Turkey Meatloaf

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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creamy pasta bake with turkey peas and carrots close up

Creamy Ground Turkey Pasta Bake

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4.8 from 4 reviews

  • Author: Katie Webster
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
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Description

This Ground Turkey Pasta Bake is loaded with lean ground turkey, hearty pasta, fresh veggies, and deliciously creamy sauce.

Ingredients

Scale
  • 8 ounces ziti or rigatoni pasta
  • 1 1/4 teaspoon salt, plus more for pasta cooking water
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound ground turkey
  • 2 large carrots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 yellow or sweet onion diced
  • 10 ounces sliced mushrooms
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon rubbed sage
  • Freshly ground pepper to taste
  • 2 tablespoons dry sherry, optional
  • 3 tablespoons flour
  • 2 cup chicken broth, chicken stock or turkey broth
  • 1 cups milk
  • 1 cup full-fat plan Greek yogurt or light sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cup frozen peas
  • 2 cups shredded Fontina or Monterey Jack cheese (8 ounces)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until just al dente. Drain and keep warm in the pot.
  2. Meanwhile, preheat the oven to 400°F. Coat a 9 by 13-inch casserole dish with cooking spray.
  3. Heat 1 tablespoon oil in a large non-stick skillet over medium-high. Add turkey and cook, breaking up with a wooden spoon until browned and cooked through, 6 to 8 minutes. Scrape the turkey and any juices from the skillet into a bowl and cover with foil to keep warm.
  4. Return the skillet to medium-high heat and the remaining 1 tablespoon of oil. Add carrots, garlic, onion, mushroom, thyme, sage, pepper, and 1 ¼ teaspoon salt. Cook, stirring often until the veggies are softened and browning, about 10 minutes. Add in sherry, if using, and stir until it is evaporated about 1 minute.
  5. Sprinkle flour over the veggie mixture, and stir until completely dissolved. 
  6. Pour in broth and milk while stirring. Add in the turkey and any juices from the bowl. Bring to a simmer, stirring often. Simmer until the sauce is thickened, about 4 minutes.  Remove from the heat. 
  7. Stir in Greek yogurt (or sour cream) until smooth. 
  8. Combine the pasta, sauce, turkey, peas, and Parmesan in the pasta pot and stir to mix. 
  9. Transfer the turkey pasta mixture to the casserole dish.
  10. Top with Fontina. Bake until the sauce is bubbling and the cheese is melted 10 to 15 minutes. 

Notes

Make Ahead: Prepare through step 9 up to 2 days in advance. Cover with foil and refrigerate. Bake covered until hot all the way through and bubbling along the edges, 50 to 55 minutes. Remove the foil and proceed with step 10.

  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 ¼ cup
  • Calories: 480
  • Sugar: 6 g
  • Fat: 21 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 36 g

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