This one-pot turkey vegetable pasta bake blends lean ground turkey, colorful mixed vegetables, and tender pasta in a savory tomato sauce topped with melted cheese for a wholesome family meal.
Cooking everything in one pot makes preparation and cleanup simple, while baking the dish allows the flavors to meld deliciously.
It’s a perfect weeknight dinner that satisfies with protein, veggies, and comfort all in one.
Why You’ll Love This Recipe
- Using ground turkey keeps the dish lean yet flavorful and protein-rich.
- Mixed vegetables add color, texture, and nutrients without extra effort.
- One-pot cooking minimizes washing up, making it ideal for busy cooks.
- Baking with cheese on top adds a golden, bubbly layer that enhances flavor and presentation.
One-Pot Cheesy Turkey Vegetable Pasta Bake
A comforting and easy one-pot meal combining lean ground turkey, mixed vegetables, pasta, and melted cheese, baked together for a family-friendly dinner.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 pound (450 g) lean ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups (480 ml) low-sodium chicken broth
- 1 can (14.5 oz/411 g) diced tomatoes, undrained
- 2 cups (200 g) frozen mixed vegetables (such as peas, carrots, corn, and green beans)
- 8 ounces (225 g) uncooked penne or rotini pasta
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) shredded cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the turkey and aromatics Preheat your oven to 375°F (190°C). In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add the ground turkey, season with salt and pepper, and cook until browned, breaking it up with a spoon, about 5-6 minutes.
- Add liquids, pasta, and vegetables Stir in the diced tomatoes with their juice, chicken broth, dried Italian seasoning, and frozen mixed vegetables. Bring the mixture to a simmer. Stir in the uncooked pasta, ensuring it is submerged in the liquid. Cover the pot with a lid and let simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Bake with cheese After simmering, remove the lid and stir well. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top. Transfer the pot to the preheated oven and bake uncovered for 15 minutes or until the cheese is melted and bubbly, and the pasta is tender.
- Serve and garnish Carefully remove the pot from the oven (use oven mitts). Let the dish rest for 5 minutes to thicken slightly. Garnish with chopped fresh parsley if desired before serving.
Helpful Tips
- Use a large oven-safe pot or a Dutch oven to cook the entire dish for easy transfer to the oven.
- If you prefer, substitute the frozen mixed vegetables with fresh ones; adjust cooking time as needed.
- Ensure the turkey is cooked to an internal temperature of at least 165°F (74°C) for food safety.
- Allow the bake to cool for 5 minutes after removing from the oven to set and avoid burns when serving.
- For a gluten-free option, use gluten-free pasta and check that the broth and diced tomatoes contain no gluten.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or on the stovetop until heated through to at least 165°F (74°C).
Do not freeze due to the pasta texture changes after thawing.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes, ground chicken is a suitable substitute and will work well in this recipe.
Can I prepare this dish ahead of time?
You can assemble the recipe up to the simmering step and refrigerate covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
What can I use if I don’t have Italian seasoning?
You can substitute with a mixture of dried oregano, basil, and thyme or use your favorite Italian herb blend.
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