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Cheesy Ground Turkey Pasta Casserole

This Cheesy Ground Turkey Pasta Casserole is a comforting, hearty, and easy one-dish meal loaded with lean protein, pasta, and melty cheeses.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 1 pound ground turkey
  • 12 ounces pasta (elbow or penne)
  • 1 can (15 ounces) diced tomatoes undrained
  • 1 can (15 ounces) tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • fresh parsley for garnish (optional)

Instructions

  • Start by bringing a large pot of salted water to a boil. Add 12 ounces of pasta (elbow or penne) and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Toss in the minced garlic and cook for another 30 seconds until fragrant.
  • Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until the turkey is no longer pink and starts to brown, about 6-8 minutes. Season with salt, pepper, and 1 teaspoon Italian seasoning while it cooks.
  • Pour in the can of diced tomatoes (with juices) and the tomato sauce. Stir everything together, letting the mixture simmer for 5-7 minutes to blend the flavors and thicken slightly.
  • In a large mixing bowl or directly in the skillet (if large enough), combine the cooked pasta with the turkey tomato sauce mixture. Stir in half of the shredded mozzarella and cheddar cheese, mixing until evenly distributed.
  • Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased 9x13-inch baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and cheddar cheese on top for a golden, cheesy crust.
  • Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned on top. If you want an extra crispy top, you can broil it for an additional 2-3 minutes—just watch it closely to prevent burning.
  • Remove from the oven and let the casserole cool for a few minutes. Garnish with freshly chopped parsley if desired, then serve warm and enjoy!

Equipment

  • Large Pot
  • Large Skillet
  • Mixing spoon
  • 9x13 inch Baking Dish
  • Measuring cups and spoons
  • Cheese Grater

Notes

  • Don’t overcook the pasta initially; it will cook more in the oven and absorb flavors from the sauce.
  • Use freshly shredded cheese instead of pre-shredded for better melt and creaminess.
  • Let the casserole rest for a few minutes after baking to set up and make serving easier.
  • For added texture, stir in some sautéed mushrooms or bell peppers with the onions.
  • A splash of red pepper flakes into the sauce can add a subtle heat if you like a little spice.