Recipes

Healthy Ground Turkey and Vegetable Pasta Bake

Name: Healthy Ground Turkey and Vegetable Pasta Bake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: nonstick cooking spray; 1.3333333730698 cups rainbow rotini pasta; 1 tablespoon olive oil; 1 pound ground turkey; 0.5 bell pepper, diced; 0.5 medium yellow onion, diced; 2 stalks celery, thinly sliced; 3 cloves garlic, minced; 1 (24 ounce) jar low-sodium spaghetti sauce; 0.5 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1 small eggplant, peeled and cut into 1/2-inch cubes; 1 zucchini, cut in half lengthwise and thinly sliced; 1 cup shredded Italian cheese blend

4.8

(6)

4 Reviews

3 Photos

Ground turkey, vegetables, and noodles are a winning combination when topped with Mexican cheese in this hearty baked casserole dish.

Recipe by ladyindigo

Published on July 6, 2019

3

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hrs 10 mins

Servings:

8

Yield:

1 7x11-inch casserole

Jump to Nutrition Facts

Ingredients

nonstick cooking spray
1 ⅓ cups rainbow rotini pasta
1 tablespoon olive oil
1 pound ground turkey
½ bell pepper, diced
½ medium yellow onion, diced
2 stalks celery, thinly sliced
3 cloves garlic, minced
1 (24 ounce) jar low-sodium spaghetti sauce
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 small eggplant, peeled and cut into 1/2-inch cubes
1 zucchini, cut in half lengthwise and thinly sliced
1 cup shredded Italian cheese blend

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking pan with cooking spray.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until cooked but not quite all the way done, about 6 minutes. Drain and set aside.
Heat oil in a large deep skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, onion, celery, and garlic and reduce heat to medium-low. Cook until all of the vegetables have softened, about 5 minutes. Stir in spaghetti sauce, Parmesan cheese, and Italian seasoning; remove from heat.
Combine drained rotini, sauce mixture, eggplant, and zucchini in the prepared baking pan. Mix well and top with shredded cheese.
Bake in the preheated oven until sauce is bubbly and cheese is melted, 30 to 45 minutes.

Cook's Notes:

Ground chicken may be substituted for ground turkey, if desired.

Any shredded cheese can be used in place of the Italian blend.

Nutrition Facts (per serving)

316	Calories
14g	Fat
28g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 316
% Daily Value *
Total Fat 14g	18%
Saturated Fat 5g	27%
Cholesterol 59mg	20%
Sodium 587mg	26%
Total Carbohydrate 28g	10%
Dietary Fiber 5g	17%
Total Sugars 10g
Protein 21g
Vitamin C 12mg	62%
Calcium 216mg	17%
Iron 2mg	12%
Potassium 618mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.