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
- 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.
- Meanwhile, preheat the oven to 400°F. Coat a 9 by 13-inch casserole dish with cooking spray.
- 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.
- 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.
- Sprinkle flour over the veggie mixture, and stir until completely dissolved.
- 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.
- Stir in Greek yogurt (or sour cream) until smooth.
- Combine the pasta, sauce, turkey, peas, and Parmesan in the pasta pot and stir to mix.
- Transfer the turkey pasta mixture to the casserole dish.
- 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