Healthy Ground Turkey and Vegetable Pasta Bake

Ground turkey, vegetables, and noodles are a winning combination when topped with Mexican cheese in this hearty baked casserole dish.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 316 Calories

Ingredients

• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pound ground turkey
• 1 teaspoon Italian seasoning
• 2 stalks celery, thinly sliced
• nonstick cooking spray
• ½ medium yellow onion, diced
• 1 cup shredded Italian cheese blend
• 1 ⅓ cups rainbow rotini pasta
• ½ bell pepper, diced
• 1 (24 ounce) jar low-sodium spaghetti sauce
• 1 small eggplant, peeled and cut into 1/2-inch cubes
• 1 zucchini, cut in half lengthwise and thinly sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking pan with cooking spray.

Step 2

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until cooked but not quite all the way done, about 6 minutes. Drain and set aside.

Step 3

Heat oil in a large deep skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, onion, celery, and garlic and reduce heat to medium-low. Cook until all of the vegetables have softened, about 5 minutes. Stir in spaghetti sauce, Parmesan cheese, and Italian seasoning; remove from heat.

Step 4

Combine drained rotini, sauce mixture, eggplant, and zucchini in the prepared baking pan. Mix well and top with shredded cheese.

Step 5

Bake in the preheated oven until sauce is bubbly and cheese is melted, 30 to 45 minutes.