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Ground Turkey Kale Pasta Bake Recipe

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4.3 from 11 reviews

A wholesome and flavorful Ground Turkey Pasta Bake featuring lean ground turkey, nutrient-packed kale, and whole wheat pasta simmered in a seasoned tomato sauce, topped with melted mozzarella cheese and baked to perfection. This comforting dish is perfect for a family dinner and balances protein, veggies, and whole grains in one satisfying casserole.

Ingredients

Protein & Pasta

  • 1 pound ground turkey (extra lean)
  • 3 cups whole wheat penne or fusilli pasta (uncooked, about 10 ounces)

Vegetables & Aromatics

  • 4 - 5 cups kale (stems removed & chopped)
  • 1 large onion (finely chopped)
  • 4 large garlic cloves (minced)

Seasonings & Oils

  • 1 tablespoon olive oil (extra virgin)
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • Pinch of red pepper flakes
  • 1/2 teaspoon salt
  • Ground black pepper (to taste)

Tomato Sauce Mixture

  • 28 ounces tomato sauce (low sodium)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 cup reserved pasta water

Cheese & Garnish

  • 2 cups shredded mozzarella cheese (6 ounces, divided)
  • 1/3 cup chopped Italian parsley

Other

  • Cooking spray (such as Misto)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions, undercooking by 4 minutes to keep it al dente. Drain the pasta while reserving 1 cup of pasta water, then set the pasta aside. Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with cooking spray.
  2. Sauté Aromatics and Cook Turkey: Heat a large skillet over medium heat and add the olive oil. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent, stirring occasionally. Stir in the dried oregano, rosemary, basil, red pepper flakes, salt, and ground black pepper, cooking for 30 seconds to release the herbs' flavors. Add the ground turkey to the skillet, cooking for 5-7 minutes while breaking it up into small pieces and stirring occasionally until fully cooked.
  3. Make Sauce and Add Kale: Pour in the low sodium tomato sauce, honey or maple syrup, balsamic vinegar, and the reserved 1 cup of pasta water. Stir to combine and bring the mixture to a boil, then reduce the heat and let it simmer gently for 2 minutes. Add the chopped kale and stir well to combine it evenly into the sauce, allowing it to wilt slightly.
  4. Combine Pasta and Sauce: Add the cooked pasta into the skillet with the turkey and kale sauce, stirring thoroughly to ensure the pasta is well coated and everything is evenly mixed.
  5. Assemble and Bake: Pour half of the pasta and turkey mixture into the prepared baking dish. Sprinkle 1 cup of shredded mozzarella evenly over the first layer. Add the remaining pasta mixture on top and finish with the remaining 1 cup of shredded mozzarella. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes until the cheese is melted and bubbling.
  6. Serve: Remove the baking dish from the oven and allow it to stand, covered, for 10 minutes to set. 

Notes

  • To save time, you can prepare the sauce and turkey mixture ahead and refrigerate; just assemble and bake before serving.
  • For a spicier dish, increase the pinch of red pepper flakes or add some chili powder.
  • Use gluten-free pasta if you require a gluten-free meal.
  • Kale can be substituted with spinach or Swiss chard if preferred.
  • For a vegetarian version, substitute turkey with cooked lentils or a plant-based ground meat alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://cozyplatter.com/ground-turkey-kale-pasta-bake-recipe/