Dump-and-Bake Creamy Turkey Veggie Pasta
This Dump-and-Bake Creamy Turkey Veggie Pasta is an easy, high-protein weeknight dinner made with cooked turkey, cottage cheese, and hidden veggies. One bowl, no boiling, minimal cleanup.
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SERVINGS: 6
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
Enable step-by-step mode- Preheat oven to 400°F. Lightly grease a 9x13-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.