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Healthy Ground Turkey and Vegetable Pasta Bake

Rated as 5 out of 5 Stars

"Ground turkey, vegetables, and noodles are a winning combination when topped with Mexican cheese in this hearty baked casserole dish."
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1 h 10 m servings 316
Original recipe yields 8 servings (1 7x11-inch casserole)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking pan with cooking spray.
  2. 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.
  3. 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.
  4. Combine drained rotini, sauce mixture, eggplant, and zucchini in the prepared baking pan. Mix well and top with shredded cheese.
  5. 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; 13.9 27.5 20.7 59 587 Full nutrition

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Read all reviews 2
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We don't care for eggplant, so I added extra thinly sliced squash and zucchini. Used ground chicken and It was very good. Even our 3 year old granddaughter ate it up!

Very yummy!! I used 2 yellow peppers and a large onion. Roasted them along with the zucchini and eggplant with Italian seasoning and a little olive oil for about 40 minutes. Added some roaste...