Homemade Ground Turkey Pasta Bake

Here is my favorite ground turkey pasta bake recipe, with lean ground turkey, penne pasta, kale, and a sweet tomato sauce made with honey and balsamic vinegar, all topped with melted mozzarella cheese.

This pasta bake is one of those easy weeknight dinners that my family asks for again and again. I love that it sneaks in some greens with the kale, and the leftovers taste even better the next day.

What Kind of Ground Turkey Should I Use?

When shopping for ground turkey, you’ll typically see options ranging from 93% lean to 99% lean at most grocery stores. For this pasta bake, I’d recommend going with 93% lean ground turkey since it has a bit more fat, which means more flavor and moisture in your final dish. The super lean varieties (like 99%) can end up a bit dry and bland, especially in a baked recipe like this one. If you can only find the leaner options, just make sure to break it up well while cooking and don’t overcook it before it goes into the oven. Fresh or frozen ground turkey both work fine here – just be sure to thaw frozen turkey completely in the fridge before using it.

Options for Substitutions

This pasta bake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground turkey: You can easily swap this with ground chicken, lean ground beef, or even Italian sausage if you want more flavor. For a vegetarian version, try crumbled firm tofu or plant-based ground meat.
• Penne pasta: Any short pasta shape works great here – rigatoni, ziti, rotini, or shells will all hold the sauce nicely. Just cook according to package directions.
• Kale: Not a fan of kale? Spinach, Swiss chard, or even chopped broccoli florets make good substitutes. If using spinach, add it at the end since it wilts quickly.
• Mozzarella cheese: Feel free to use a blend of Italian cheeses, provolone, or even cheddar if that’s what you have. You can also mix in some parmesan for extra flavor.
• Balsamic vinegar: If you don’t have balsamic, red wine vinegar or a splash of lemon juice will give you that tangy brightness.
• Fresh herbs: Don’t have fresh parsley? Dried parsley works fine (use about 1 tablespoon), or skip it altogether. The dried herbs in the recipe are essential for flavor though, so try not to leave those out.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this pasta bake is cooking your penne all the way through before baking – since the pasta continues cooking in the oven, you’ll want to undercook it by about 4 minutes so it doesn’t turn mushy. Breaking up the ground turkey into small, even pieces while it cooks ensures it browns properly instead of steaming in large clumps, which can leave you with gray, rubbery meat. Don’t skip saving that pasta water either, as it contains starch that helps the sauce cling to the pasta and keeps everything from drying out during baking. Finally, letting the casserole rest for those 10 minutes after baking isn’t just a suggestion – it allows the cheese to set and makes serving so much cleaner and easier.

What to Serve With Ground Turkey Pasta Bake?

This hearty pasta bake is pretty filling on its own, but I love serving it with a simple side salad dressed with olive oil and lemon juice to balance out all that cheesy goodness. A loaf of garlic bread or some crusty Italian bread is perfect for anyone who wants a little extra something on their plate, plus it’s great for mopping up any sauce left in the bowl. If you’re feeding a crowd, roasted vegetables like zucchini, bell peppers, or broccoli make a nice addition without making the meal feel too heavy. Sometimes I’ll just keep it simple with a Caesar salad on the side and call it a day.

Storage Instructions

Store: This pasta bake keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those dishes that tastes even better the next day once all the flavors have had time to meld together, making it perfect for meal prep or easy weeknight dinners.

Freeze: You can freeze this pasta bake for up to 3 months, either in the whole baking dish wrapped tightly with foil or in individual portions. I like to freeze it in single servings so I can grab just what I need for a quick lunch or dinner without thawing the whole thing.

Reheat: To reheat, cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. If you’re reheating from frozen, add an extra 15-20 minutes. For individual portions, the microwave works great too—just heat on medium power for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2450
• Protein: 135-150 g
• Fat: 70-80 g
• Carbohydrates: 250-270 g

Ingredients

For the pasta and sauce:

• 1.25 lbs ground turkey (I use Butterball for a leaner, cleaner flavor)
• 3.5 cups penne pasta
• 5 cups kale (stemmed and chopped into 1-inch ribbons)
• 1 large onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves (freshly minced for best aroma)
• 1 tbsp olive oil
• 1.5 tbsp oregano
• 1.5 tsp rosemary
• 1.5 tsp basil
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 tsp smoked paprika
• black pepper
• 28 oz tomato sauce (I prefer Hunt’s for a consistent baseline sweetness)
• 1.5 tbsp honey
• 1.5 tbsp balsamic vinegar (brightens the acid profile of the sauce)
• 1 cup pasta water
• cooking spray

For the assembly and garnish:

• 2 cups mozzarella cheese (shredded from a block for a smoother melt)
• 1/3 cup parsley

Step 1: Prepare Mise en Place and Start Pasta

• 3.5 cups penne pasta
• 1 large onion
• 5 garlic cloves
• 5 cups kale
• 2 cups mozzarella cheese
• 1/3 cup parsley
• 1 cup pasta water

Finely dice the onion into 1/4-inch pieces, mince the garlic cloves, stem and chop the kale into 1-inch ribbons, shred the mozzarella cheese from a block, and chop the parsley—set all aside.

Start boiling salted water in a large pot and cook the penne pasta 4 minutes less than the package directions to keep it slightly firm (it will finish cooking in the oven).

When done, reserve 1 cup of pasta water, then drain and set the pasta aside.

I like to reserve the pasta water in a separate measuring cup so I can add it precisely to the sauce—this starch helps create a cohesive, creamy texture in the final dish.

Step 2: Build the Sauce Base with Aromatics and Spices

• 1 tbsp olive oil
• 1 large onion
• 5 garlic cloves
• 1.5 tbsp oregano
• 1.5 tsp rosemary
• 1.5 tsp basil
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• black pepper
• cooking spray

Heat your oven to 350°F and lightly coat a 9×13 inch baking dish (or similar size) with cooking spray.

In a large skillet, heat the olive oil over medium heat and add the diced onion and minced garlic.

Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Add the oregano, rosemary, basil, red pepper flakes, salt, and black pepper, cooking for just 30 seconds to toast the spices and release their essential oils—this step is crucial for building deep flavor rather than just adding dried herbs.

Step 3: Brown the Ground Turkey and Develop Umami

• 1.25 lbs ground turkey
• 28 oz tomato sauce
• 1.5 tbsp honey
• 1.5 tbsp balsamic vinegar

Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a wooden spoon as it cooks, until it’s fully cooked through and begins to brown lightly.

The browning creates deeper, more savory flavors through the Maillard reaction.

Once cooked, pour in the tomato sauce, honey, and balsamic vinegar, stirring to combine.

Bring the mixture to a boil, then reduce heat and simmer for 2 minutes to marry the flavors.

Step 4: Combine Sauce with Pasta and Kale

• 1 cup pasta water
• 5 cups kale
• cooked pasta from Step 1

Add the reserved 1 cup of pasta water to the sauce, stirring well to create a cohesive, slightly loose mixture.

Fold in the kale and the cooked pasta from Step 1, gently stirring until everything is evenly coated with the sauce.

The residual heat will begin to wilt the kale slightly, and the pasta will absorb some of the sauce.

I prefer to use freshly grated mozzarella rather than pre-shredded cheese for a much smoother, creamier melt without any weird additives.

Step 5: Assemble and Bake the Pasta Bake

• pasta and sauce mixture from Step 4
• 2 cups mozzarella cheese

Spread half of the pasta mixture from Step 4 into the prepared 9×13 inch baking dish, then top with 1 cup of the shredded mozzarella cheese.

Add the remaining pasta mixture and top with the final 1 cup of mozzarella cheese.

Cover the dish with foil and bake at 350°F for 20 minutes until the cheese melts and the edges are gently bubbling.

Step 6: Rest and Finish with Fresh Parsley

• 1/3 cup parsley

Remove the baking dish from the oven and let it rest for 10 minutes before serving.

This resting time allows the dish to set slightly, making it easier to portion and serving, while the residual heat continues to cook the pasta gently.

Top with the fresh chopped parsley just before serving to add brightness and freshness that cuts through the richness of the cheese and sauce.

Homemade Ground Turkey Pasta Bake

Delicious Homemade Ground Turkey Pasta Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 2350 kcal

Ingredients

  

For the pasta and sauce::

• 1.25 lbs ground turkey (I use Butterball for a leaner, cleaner flavor)
• 3.5 cups penne pasta
• 5 cups kale (stemmed and chopped into 1-inch ribbons)
• 1 large onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves (freshly minced for best aroma)
• 1 tbsp olive oil
• 1.5 tbsp oregano
• 1.5 tsp rosemary
• 1.5 tsp basil
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 tsp smoked paprika
• black pepper
• 28 oz tomato sauce (I prefer Hunt's for a consistent baseline sweetness)
• 1.5 tbsp honey
• 1.5 tbsp balsamic vinegar (brightens the acid profile of the sauce)
• 1 cup pasta water
• cooking spray

For the assembly and garnish::

• 2 cups mozzarella cheese (shredded from a block for a smoother melt)
• 1/3 cup parsley

Instructions

 

• Finely dice the onion into 1/4-inch pieces, mince the garlic cloves, stem and chop the kale into 1-inch ribbons, shred the mozzarella cheese from a block, and chop the parsley—set all aside. Start boiling salted water in a large pot and cook the penne pasta 4 minutes less than the package directions to keep it slightly firm (it will finish cooking in the oven). When done, reserve 1 cup of pasta water, then drain and set the pasta aside. I like to reserve the pasta water in a separate measuring cup so I can add it precisely to the sauce—this starch helps create a cohesive, creamy texture in the final dish.
• Heat your oven to 350°F and lightly coat a 9x13 inch baking dish (or similar size) with cooking spray. In a large skillet, heat the olive oil over medium heat and add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant. Add the oregano, rosemary, basil, red pepper flakes, salt, and black pepper, cooking for just 30 seconds to toast the spices and release their essential oils—this step is crucial for building deep flavor rather than just adding dried herbs.
• Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a wooden spoon as it cooks, until it's fully cooked through and begins to brown lightly. The browning creates deeper, more savory flavors through the Maillard reaction. Once cooked, pour in the tomato sauce, honey, and balsamic vinegar, stirring to combine. Bring the mixture to a boil, then reduce heat and simmer for 2 minutes to marry the flavors.
• Add the reserved 1 cup of pasta water to the sauce, stirring well to create a cohesive, slightly loose mixture. Fold in the kale and the cooked pasta from Step 1, gently stirring until everything is evenly coated with the sauce. The residual heat will begin to wilt the kale slightly, and the pasta will absorb some of the sauce. I prefer to use freshly grated mozzarella rather than pre-shredded cheese for a much smoother, creamier melt without any weird additives.
• Spread half of the pasta mixture from Step 4 into the prepared 9x13 inch baking dish, then top with 1 cup of the shredded mozzarella cheese. Add the remaining pasta mixture and top with the final 1 cup of mozzarella cheese. Cover the dish with foil and bake at 350°F for 20 minutes until the cheese melts and the edges are gently bubbling.
• Remove the baking dish from the oven and let it rest for 10 minutes before serving. This resting time allows the dish to set slightly, making it easier to portion and serving, while the residual heat continues to cook the pasta gently. Top with the fresh chopped parsley just before serving to add brightness and freshness that cuts through the richness of the cheese and sauce.