Pesto Turkey Penne Bake

• 12 oz penne pasta
• 1 lb ground turkey
• 1 cup prepared basil pesto
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until browned.
4. 4 Stir in garlic and oregano, cooking for an additional minute.
5. 5 In a large bowl, combine cooked penne, turkey mixture, pesto, marinara sauce, heavy cream, and half of the mozzarella and Parmesan cheeses. Season with salt and pepper.
6. 6 Transfer mixture to a greased 9x13 inch baking dish. Top with remaining mozzarella and Parmesan.
7. 7 Bake for 20-25 minutes, or until bubbly and golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Large skillet
• Large mixing bowl

Variations

• Add cooked chicken instead of turkey for a twist.
• Use whole wheat penne for a healthier option.

Substitutions

• Substitute ricotta cheese for half of the mozzarella for added creaminess.
• Use sun-dried tomato pesto for a richer flavor.

Pairings

• Serve with a side of roasted broccoli.
• A glass of Pinot Noir complements the flavors nicely.

Nutrition

Tips

• For a heartier bake, add sautéed veggies like bell peppers or spinach.
• Cover with foil if the top browns too quickly.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10-15 minutes.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a complete meal.

FAQ