Baked Penne with Tomatoes and Turkey Recipe

This baked penne with tomatoes and turkey recipe is a comforting, family-friendly dinner made with penne pasta, lean ground turkey, crushed tomatoes, ricotta, mozzarella, Parmesan, garlic, onion, and fresh basil. It takes about 15–20 minutes to prepare and 35–40 minutes to cook at 400°F, making approximately 6 generous servings.

Every forkful brings together tender pasta, savory tomato-seasoned turkey, creamy pockets of ricotta, and a bubbling blanket of melted cheese. The pasta is intentionally cooked just shy of al dente so it finishes in the sauce without turning soft, while fresh basil added at the end keeps the finished casserole tasting bright and fragrant.

Why You’ll Love This Recipe

This casserole has all the appeal of classic baked pasta with a lighter, savory turkey filling and a simple tomato sauce. The combination is satisfying without requiring a long list of ingredients or complicated cooking techniques.

Ricotta is stirred directly into the pasta and sauce, creating creamy bites throughout the dish instead of a separate layer. Mozzarella melts into a stretchy topping, while Parmesan adds a salty, nutty finish and helps the surface brown beautifully.

It is also an excellent make-ahead-style family meal because the skillet sauce and pasta come together quickly. Serve it straight from the baking dish for a relaxed weeknight dinner, or pair leftovers with a crisp green salad for an easy next-day lunch.

If you are planning a menu with several oven-friendly favorites, you may also enjoy this comforting chicken and potato casserole for another hearty dinner idea.

Ingredients You’ll Need

The recipe begins with 1 pound of penne pasta and 1 pound of ground turkey. Penne is especially useful here because its tubular shape holds onto the tomato sauce and small bits of turkey, making every serving flavorful.

• Aromatics: One chopped medium onion and two minced garlic cloves form the savory base of the sauce.
• Tomato sauce: One 28-ounce can of crushed tomatoes gives the dish its rich, spoonable texture.
• Fresh flavor: Use 1/4 cup chopped fresh basil in the sauce, plus additional basil for serving.
• Seasoning: One teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper keep the flavor balanced.
• Cheese: One cup ricotta goes into the pasta mixture, while one cup shredded mozzarella and 1/4 cup grated Parmesan finish the top.
• Cooking fat: Three tablespoons olive oil are used in total, with 2 tablespoons for the skillet and the remainder for the baking dish.

For another dinner built around tomatoes, cheese, and tender poultry, take a look at these stuffed chicken breasts with cheese, spinach, and tomatoes.

How to Make It Step-by-Step

Step 1: Heat the oven to 400°F (200°C), then lightly oil a 13-by-9-inch baking dish. Oiling the dish helps the pasta release more easily when you serve it and prevents the edges from sticking.

Step 2: Bring a large pot of salted water to a full boil and cook the penne until just shy of al dente. Follow the package timing, but stop 1–2 minutes early because the pasta will continue cooking in the sauce and oven.

Step 3: Drain the penne well while you prepare the sauce. Avoid rinsing it, since the remaining surface starch helps the tomato sauce cling to the pasta.

Step 4: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until it softens without becoming deeply browned.

Step 5: Add the minced garlic and cook for about 30 seconds. Keep it moving in the skillet so it becomes fragrant but does not scorch, which can make the sauce taste bitter.

Step 6: Add the ground turkey and break it into small pieces with a spoon. Cook for 5–7 minutes, stirring as needed, until the turkey is no longer pink; drain excess fat if necessary.

Step 7: Stir in the crushed tomatoes, 1/4 cup chopped fresh basil, kosher salt, and freshly ground black pepper. Let the mixture simmer for about 10 minutes, allowing the sauce to thicken slightly and the turkey to absorb the tomato flavor.

Step 8: Combine the drained penne, tomato-turkey sauce, and ricotta in a large bowl or the skillet if it is spacious enough. Fold gently until the ricotta is distributed in creamy streaks throughout the pasta.

Step 9: Transfer the mixture to the prepared 13-by-9-inch baking dish and spread it into an even layer. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top so every portion gets a golden, cheesy finish.

Step 10: Bake for about 20 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly browned. Let it rest for 5 minutes, then scatter fresh basil over the top and serve.

For a different baked meal with bold flavor and a family-style presentation, consider these smothered baked chicken burritos as well.

Pro Tips for the Best Baked Penne

The most important detail is the pasta texture. Penne that is fully cooked before baking can become mushy, so remove it from the boiling water 1–2 minutes before the package directions indicate.

Simmering the tomato-turkey mixture for about 10 minutes gives it enough time to thicken slightly. A thicker sauce stays with the pasta instead of making the casserole watery, while still providing enough moisture for the penne to finish cooking in the oven.

• Use a large skillet: This gives the turkey room to brown and makes it easier to stir in the tomatoes.
• Break up the turkey finely: Smaller pieces distribute more evenly through the penne.
• Do not skip the rest: Five minutes allows the sauce and cheese to settle, making neat servings easier.
• Add basil after baking: Fresh basil placed on the finished casserole provides a brighter aroma and flavor.
• Watch the cheese: Bake until melted and lightly browned rather than waiting for a deeply dark crust.

If you want a crisp side dish to serve with this saucy pasta, these baked French fries make a fun accompaniment for a casual meal.

Serving Suggestions

Serve the baked penne in warm bowls with extra fresh basil scattered over each portion. The dish is rich and filling on its own, but a simple salad with leafy greens and a light vinaigrette adds freshness and contrast.

Crusty bread is another good choice for catching the tomato sauce around the edges of the plate. Since the casserole already contains pasta, turkey, and three cheeses, keep side dishes uncomplicated so the main dish remains the focus.

This recipe also fits comfortably into a table of familiar baked favorites. For a lighter seafood option on another evening, try this honey mustard baked salmon recipe.

Storage and Reheating

Allow leftovers to cool briefly, then refrigerate them promptly in a covered container. Store individual portions or the remaining casserole in the refrigerator and reheat until hot throughout.

For the best texture, reheat individual servings gently until the center is hot and the cheese is soft again. If reheating a larger portion in the oven, cover it first to help prevent the pasta from drying, then uncover it near the end if you want the cheese topping to warm and lightly brown.

Because the pasta continues to absorb sauce as it sits, leftovers may be slightly firmer than the freshly baked casserole. A spoonful of tomato sauce added before reheating can help restore moisture without changing the character of the dish.

Baked Penne with Tomatoes and Turkey

This hearty baked penne combines ground turkey and crushed tomatoes with ricotta, mozzarella, Parmesan, and fresh basil. It is a cozy oven-baked pasta dinner that makes about 6 servings.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Pasta and Sauce

• 1 pound (450 g) Penne pasta
• 3 tablespoons Olive oil, divided
• 1 medium Medium onion, chopped
• 2 cloves Garlic, minced
• 1 pound (450 g) Ground turkey
• 1 28-ounce can (794 g) Crushed tomatoes
• 1/4 cup Fresh basil, chopped, plus more for garnish

Seasoning and Cheese

• 1 teaspoon Kosher salt
• 1/4 teaspoon Freshly ground black pepper
• 1 cup Ricotta cheese
• 1 cup Shredded mozzarella cheese
• 1/4 cup Grated Parmesan cheese

Method

 

Step-by-Step

1. Heat the oven to 400°F (200°C) and lightly oil a 13-by-9-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente, usually 1–2 minutes less than the package directions, then drain.
3. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened, then add the garlic and cook for about 30 seconds.
4. Add the ground turkey and cook for 5–7 minutes, breaking it up with a spoon, until it is no longer pink. Drain excess fat if necessary.
5. Stir in the crushed tomatoes, chopped basil, kosher salt, and black pepper. Simmer for about 10 minutes so the sauce thickens slightly.
6. Combine the drained penne, tomato-turkey sauce, and ricotta. Transfer the mixture to the prepared baking dish.
7. Sprinkle the mozzarella and Parmesan evenly over the pasta. Bake for about 20 minutes, until bubbling and lightly browned.
8. Let the baked penne rest for 5 minutes before serving. Finish with extra fresh basil.

Notes

Cook the penne 1–2 minutes less than the package directions because it continues cooking in the oven. Rest the casserole for 5 minutes after baking so the sauce can set and the portions are easier to serve. Refrigerate leftovers promptly and reheat until hot throughout.

Final Thoughts

Baked penne with tomatoes and turkey is the kind of dependable comfort food that brings a homemade feel to the dinner table without demanding hours in the kitchen. The quick turkey-tomato sauce, creamy ricotta, and bubbling mozzarella make each serving warm, savory, and deeply satisfying.

Remember the two details that make the recipe work especially well: undercook the penne slightly and let the finished casserole rest for 5 minutes. Add fresh basil just before serving, gather everyone around the table, and enjoy a generous dish of bubbling baked pasta.