Turkey Bolognese Pasta Bake Recipe

Serves: 8-10 people

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

What You’ll Need

For the Turkey Bolognese:

• 2 pounds ground turkey (93% lean)
• 1 large yellow onion, finely chopped
• 3 medium carrots, diced small
• 3 celery stalks, diced small
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 cup chicken broth
• 1/2 cup whole milk
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

For the Pasta and Assembly:

• 1 pound penne pasta (or rigatoni)
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1/4 cup fresh parsley, chopped
• Additional salt and pepper

Getting Started

Begin by heating your oven to 375 degrees Fahrenheit. This moderate temperature will ensure your pasta bake cooks evenly without burning the top while the inside gets perfectly heated through.

Fill a large pot with salted water and bring it to a rolling boil. You’ll want to use plenty of water so your pasta has room to move around and cook evenly. While the water is heating, you can start preparing your turkey bolognese sauce.

Making the Turkey Bolognese

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. The key to a great bolognese is building layers of flavor, starting with properly cooking your vegetables.

Add the chopped onion, carrots, and celery to the hot oil. Cook these vegetables for about 8-10 minutes, stirring occasionally, until they become soft and the onion turns translucent. This mixture is called a soffritto in Italian cooking, and it forms the flavorful base of your sauce.

Push the vegetables to one side of the pot and add the ground turkey to the empty space. Break up the turkey with a wooden spoon and cook until it’s no longer pink, about 6-8 minutes. The turkey should be crumbly and lightly browned.

Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Add the tomato paste and stir everything together. Cook the tomato paste for 2-3 minutes, stirring constantly. This step is important because it removes the raw taste from the tomato paste and adds depth to your sauce.

Pour in the crushed tomatoes, chicken broth, and milk. The milk might seem unusual, but it’s a traditional addition to bolognese that adds richness and helps balance the acidity of the tomatoes.

Season with oregano, basil, thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The sauce should thicken and develop a rich, deep flavor.

Preparing the Pasta

While your sauce is simmering, cook the pasta according to the package directions, but reduce the cooking time by 2-3 minutes. The pasta should be slightly firm since it will continue cooking in the oven. This prevents it from becoming mushy in the final dish.

Drain the pasta well and set it aside. Don’t rinse it, as the starch on the surface helps the sauce stick better.

Creating the Cheese Mixture

In a medium bowl, combine the ricotta cheese, egg, half of the mozzarella cheese (1 cup), half of the Parmesan cheese (1/2 cup), and the chopped parsley. Mix everything together until well combined. Season with a pinch of salt and pepper.

This creamy mixture will create pockets of richness throughout your pasta bake, similar to what you’d find in a lasagna.

Assembling Your Pasta Bake

Remove the bay leaf from your turkey bolognese sauce and taste for seasoning. Adjust salt and pepper as needed.

Lightly grease a large 9×13-inch baking dish with cooking spray or a little olive oil.

In a large bowl, combine the cooked pasta with about three-quarters of the turkey bolognese sauce. Mix gently until the pasta is well coated.

Spread half of the pasta mixture in your prepared baking dish. Drop spoonfuls of the ricotta mixture evenly over the pasta, then spread the remaining pasta on top.

Pour the remaining bolognese sauce over the top layer of pasta, spreading it evenly. Sprinkle the remaining mozzarella and Parmesan cheeses over the surface.

Baking to Perfection

Cover the dish tightly with aluminum foil and bake for 25 minutes. This covered cooking time allows the pasta to finish cooking and the flavors to meld together.

Remove the foil and continue baking for another 15-20 minutes, until the cheese is golden brown and bubbling around the edges. The top should look appetizing and slightly crispy.

Let the pasta bake rest for 10 minutes before serving. This resting time is crucial as it allows the dish to set up properly, making it easier to cut and serve neat portions.

Serving and Storage Tips

Serve your turkey bolognese pasta bake hot, garnished with additional fresh parsley and grated Parmesan cheese if desired. A simple green salad and some crusty bread make excellent accompaniments.

This pasta bake is perfect for meal planning. You can assemble it completely up to 24 hours ahead of time and keep it covered in the refrigerator until ready to bake. Just add an extra 10-15 minutes to the covered baking time if starting from cold.

Leftovers will keep in the refrigerator for up to 4 days and can be reheated in individual portions in the microwave or in a low oven until heated through.

Why This Recipe Works

Using ground turkey instead of traditional beef makes this pasta bake lighter while still providing plenty of protein. The turkey absorbs the flavors of the herbs and vegetables beautifully, creating a sauce that’s every bit as satisfying as the original. The combination of three cheeses adds richness and creates that irresistible golden top that makes this dish so appealing. Most importantly, this recipe serves a crowd without breaking the bank, making it ideal for family dinners, potluck gatherings, or meal prep sessions.