Italian Pasta Bake

This Italian Turkey Spinach Pasta Skillet is easy and delicious! Three cheeses blanket cooked ground turkey, spinach and pasta tossed in a tomato pesto sauce! Simple and perfect for any night of the week!

Course Mains & Entrees

Cuisine Italian

Keyword Asiago, fire roasted tomatoes, ground turkey, pesto, spinach

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 582

Author Laurie McNamara

Ingredients

FOR THE PESTO:

1 cup fresh basil leaves
1/4 cup parmesan cheese freshly grated
1/4 cup pine nuts toasted
1 clove garlic peeled
1/2 lemon zest and juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

MAKE THE PASTA SKILLET:

1 cup shredded mozzarella
1/2 cup asiago cheese freshly shredded
1/2 cup parmesan cheese freshly shredded
12 ounces cavatappi pasta plus sea salt for cooking
2 teaspoons olive oil plus more for drizzling
1 pound ground turkey
3/4 cup yellow onion finely diced
2 cloves garlic peeled and minced
1 pinch kosher salt plus more to taste
1 (15 ounce) can tomato sauce or fire-roasted crushed tomatoes
1/2 cup reserved pasta water
8 ounces spinach

Instructions

MAKE THE PESTO:

In a small blender or mini food processor, add the basil, parmesan, toasted pine nuts, garlic, lemon zest and juice, salt, pepper and olive oil.
Preheat oven to 375°.
Bring a large pot of water to boil and season generously with kosher salt. Add pasta and cook to just shy of al dente. Reserve a cup of pasta water.
Secure the lid and blend until smooth.

MAKE THE PASTA SKILLET:

Combine mozzarella, asiago and parmesan. Refrigerate until ready to use.
Bring a large pot of salted water (I add a palmful of sea salt) to boil. Once boiling, add in the pasta and cook following the package directions.
Reserve 1 cup of the pasta liquids BEFORE draining the pasta.
Meanwhile in a deep 10-inch skillet, over medium heat add turkey, onion and garlic with a pinch of salt. Use a spatula to break up the meat, and cook until onions are tender and the turkey is no longer pink and is fully cooked, about 8 minutes.
Stir in the tomato sauce and pour pasta water into the can halfway. Swirl to get any extra tomato sauce clinging to the inside and add to the turkey mixture.
Top with all of the spinach. Cover and let wilt over low heat for 8 minutes. Uncover and stir in the spinach.
Move your oven rack to the highest position and preheat your broiler on high.
Add the cooked pasta to the skillet and toss to combine. Then add in the pesto (or 1 cup of jarred pesto if using) and stir until throughout. Taste and add more salt if needed.
Spread the pasta mixture evenly in the pan before sprinkling with the three cheeses. Slip under the broiler for a minute or two (watch carefully!) until the cheese has melted and is golden in spots.
Sprinkle with a little minced parsley and red pepper flakes before serving!

Notes

NOTE: feel free to omit the panko crumbs if desired

Nutrition