Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

50 mins
1 hr 10 mins
20 mins
1 7x11-inch casserole


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

316 calories; protein 20.7g; carbohydrates 27.5g; fat 13.9g; cholesterol 59mg; sodium 587mg. Full Nutrition