Dump-and-Bake Creamy Turkey Veggie Pasta
This is the kind of recipe you keep in your back pocket for when you’ve already got cooked ground turkey in the fridge and zero motivation to stand at the stove. It’s creamy, comforting, full of sneaky veggies, and the best part? Everything comes together in one bowl, then bakes into that golden, bubbly pasta finish we all love.
The sauce is a mix of marinara, broth, and blended cottage cheese, which sounds simple but makes it feel like a cozy baked pasta and a secretly high-protein dinner in one. I usually toss in whatever vegetables I’m trying to use up (or sneak past the kids). Zucchini and spinach worked perfectly here, but you can easily swap in others.
Serve it hot with a quick salad or just scoop it straight into containers for the week. Either way, it’s a no-brainer dinner that saves you time and tastes like it took a lot more effort.
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Recipe Tips
Use cooked turkey: This recipe assumes your meat is already cooked—perfect for leftover prep.
Blend your cottage cheese: It makes the sauce smooth and creamy. A quick blitz in a mini blender is all you need.
Don’t overbake: Keep it covered for the first 35 minutes to help the pasta cook evenly, then uncover to get that nice texture on top.
Rest before serving: Letting it sit for 5–10 minutes helps everything thicken and makes it easier to portion.
Ingredient Swaps:
No cottage cheese ? Sub with Greek yogurt or a few tablespoons of cream cheese.
No zucchini or spinach ? Try chopped mushrooms, bell peppers, kale, or frozen peas.
Don’t have ground turkey? ? Use ground chicken, ground beef, or shredded rotisserie chicken.
No parmesan ? Totally optional, but nutritional yeast or shredded mozzarella work too.
Gluten-free? ? Use a gluten-free pasta like Banza or Jovial (adjust bake time slightly if needed).
Meal Prep Tips: This bake makes 4–6 generous servings and holds up well as leftovers. Portion into containers and pair with a side of greens or roasted veggies for easy grab-and-go meals. Great for feeding the whole family or having lunches ready for the week with just one prep session.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Microwave in 30-second intervals with a splash of water or broth to loosen the sauce. Freeze tightly covered or in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
more dinner recipes to try:
Dump-and-Bake Creamy Turkey Veggie Pasta
Ingredients
- 1 lb cooked ground turkey
- 2 ½ cups marinara sauce
- 2 cups water or low-sodium chicken broth
- 8 oz dry pasta penne, fusilli, elbows, or gluten-free
- 1 zucchini chopped
- 1 cup chopped spinach fresh or frozen
- ? cup blended cottage cheese
- ¼ cup grated parmesan optional
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ¾ tsp salt
- ½ tsp pepper
- Olive oil or spray for greasing
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large bowl, mix together the cooked ground turkey, dry pasta, marinara, broth, zucchini, spinach, blended cottage cheese, parmesan (if using), garlic, Italian seasoning, salt, and pepper.
- Pour the mixture into the prepared baking dish and spread evenly.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil, stir gently, and bake uncovered for another 10–15 minutes, or until the pasta is tender and the sauce is creamy and thickened.
- Let the pasta rest for 5–10 minutes before serving to allow the sauce to set.
