Italian Baked Penne Casserole with Turkey and Mozzarella
A hearty baked pasta casserole combining tender penne with seasoned ground turkey, rich tomato sauce, and melted mozzarella cheese. The recipe makes two complete casseroles, perfect for feeding a crowd or freezing one for later. Aromatic herbs like oregano and basil infuse the sauce with classic Italian flavors, while sautéed onions and garlic create a savory base. The pasta bakes to perfection in the oven, absorbing the sauce while the cheese creates a golden, bubbly top. This comforting dish works well for family dinners, potluck gatherings, or meal prep sessions.
Ingredients
- 54 ounces canned tomato sauce, 2 cansmarinara sauce1:1Full guide →
- 6 cloves garlic, minced
- 4 tablespoons olive oil
- 2 large yellow onions, diced
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon garlic powder(optional)
- 1 tablespoon onion powder(optional)
- 2 teaspoons salt
- 2 teaspoons pepper
- 16 ounces sliced mushrooms
- 2 pounds Italian seasoned ground turkey, or ground turkey + 1 tablespoon Italian seasoningground beef1:1proteinFull guide →
- 2 pounds penne pastarigatoni or ziti1:1glutenFull guide →
- 4 cups mozzarella cheese, shreddedItalian cheese blend1:1dairyFull guide →
- Italian parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Heat olive oil in large pot over medium heat
- 3
Add onions and cook until softened
- 4
Add garlic and cook stirring frequently to prevent burning
- 5
Stir in tomato sauce, oregano, basil, garlic powder, onion powder, salt, and pepper
- 6
Bring to boil then reduce heat and simmer
- 7
Heat another large skillet over medium-high heat with olive oil
- 8
Cook ground turkey until browned and cooked through, breaking up with wooden spoon
- 9
Boil water in stock pot and cook penne according to package directions until al dente
- 10
Drain pasta and set aside
- 11
Spread tomato sauce on bottom of two baking dishes
- 12
Divide pasta, turkey, and tomato sauce between dishes and stir to combine
- 13
Top each casserole with mozzarella cheese
- 14
Cover with foil and freeze one casserole for later
- 15
Bake remaining casserole for 20-30 minutes
- 16
Remove foil and bake until cheese is melted
- 17
Sprinkle with chopped parsley and serve warm
Tips
Cook pasta to al dente since it will finish cooking in the oven to prevent mushy texture.
Make sure to break up ground turkey well while cooking for even distribution throughout casserole.
Taste and adjust seasoning of tomato sauce before assembling casseroles for best flavor.
Good to Know
Refrigerate leftovers up to 3 days. Reheat covered in 350F oven until heated through.
Assemble casseroles up to 1 day ahead, cover and refrigerate. Add 10-15 minutes to baking time.
Serve hot directly from baking dish with garlic bread and green salad.
Common Mistakes
Don't overcook pasta initially to avoid mushy final texture
Don't skip covering with foil during initial baking to prevent cheese from burning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different pasta shape?
Yes, any short pasta like rigatoni, ziti, or rotini works well. Use the same amount and cook according to package directions.
How long will the frozen casserole keep?
The frozen casserole keeps up to 3 months. Thaw overnight in refrigerator before baking as directed.
Can I add vegetables to this recipe?
Absolutely. Bell peppers, zucchini, or spinach work well. Sauté them with the onions or add to the sauce.