Ingredients
Scale
- 1 pound (450g) ground turkey
- 12 ounces (340g) pasta (penne, rotini, or macaroni)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Begin by preparing all ingredients: chop the onion and mince the garlic. Cook the pasta in boiling salted water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent (3-4 minutes). Add minced garlic and cook for 1 minute. Increase heat, add ground turkey, season with salt, pepper, Italian seasoning, and red pepper flakes. Cook until browned and cooked through, about 8-10 minutes.
- Stir in diced tomatoes and marinara sauce; simmer for 5 minutes. Adjust seasoning if needed. Mix in cooked pasta until evenly coated with the sauce.
- Preheat oven to 375°F (190°C). Transfer the turkey and pasta mixture into a baking dish. Top with shredded mozzarella and Parmesan cheese. Bake uncovered for 15-20 minutes until bubbly and golden. Garnish with chopped basil or parsley before serving.
Notes
- For a healthier option, use whole wheat pasta or add vegetables like spinach or bell peppers.
- If you prefer a spicier dish, increase red pepper flakes or add hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, place in a well-sealed container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8g
- Sodium: 730mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg