Prep20 min
Cook35 min
Total55 min
Serves6
Ingredients
- 12 oz penne pasta
- 1 lb lean ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups fresh spinach, roughly chopped
- 1 (14 oz) can diced tomatoes, drained
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup low-sodium chicken broth
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook al dente according to package instructions, about 9-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Add the ground turkey to the skillet, breaking up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and Italian seasoning.
- Stir in the diced bell pepper and zucchini and cook an additional 4-5 minutes until vegetables soften. Add the drained diced tomatoes and chopped spinach, cooking until the spinach wilts, about 2 minutes. Remove the skillet from heat.
- In a large mixing bowl, combine the cooked pasta with the turkey and veggie mixture. Pour in the chicken broth and mix well to combine everything evenly.
- Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella and cheddar cheese evenly on top.
- Bake in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and golden brown on top. Let rest for 5 minutes before serving.
Chef tips
- Use whole wheat or gluten-free pasta to customize to dietary needs.
- If fresh spinach is unavailable, frozen chopped spinach (thawed and drained) works well too.
- For extra creaminess, stir in ½ cup of plain Greek yogurt or cream cheese before baking.
- Add a pinch of red pepper flakes for mild heat if your family enjoys a little spice.
Pros
- Balanced with protein, veggies, and carbs in one dish.
- Kid-friendly flavors with cheesy, mild seasoning.
- Easy one-dish meal with minimal cleanup.
Cons / watch-outs
- Contains dairy and gluten, so not suitable for those with allergies or intolerances without substitution.
- Takes about an hour total including prep and bake time, which may be slightly long for busy weeknights.
Diet & nutrition notes
Diet notes: This recipe offers a balanced meal with lean protein and vegetables. To make it gluten-free, substitute pasta with gluten-free varieties. For dairy-free, replace cheeses with plant-based alternatives.
Nutrition note: Per serving (approximate): 450 calories, 30g protein, 45g carbohydrates, 12g fat, 6g fiber, 600mg sodium.
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