A hearty and easy Cheesy Ground Turkey Noodle Casserole made with wide egg noodles, ground turkey, and marinara sauce. This simple pasta bake is topped with melted mozzarella and ready in under an hour.
Why We Love This Ground Turkey Casserole
If you know my husband, you know he loves a hearty meal, and this casserole checks every single box for him. It’s meaty, cheesy, and packed with pasta—basically the trifecta for a dinner that actually leaves everyone full. It’s become a go-to for us because it’s substantial enough to feed the whole crew but easy enough to toss together on a Tuesday.
I’m definitely having a ground turkey casserole moment right now. It seems like I’ve been making them non-stop lately, from my Ground Turkey Enchilada Casserole to my Ground Turkey Tater Tot Casserole. They are just such a simple way to stretch a pound of meat, and this cheesy noodle version fits right in with my current obsession.
Ingredients & Recipe Tips
- Wide Egg Noodles: These are the classic choice for a casserole like this because they hold the sauce well. Tip: The most important rule for this recipe is to undercook the noodles. Boil them for about 2 minutes less than the package instructions say. They should still be firm (al dente) when you drain them because they will finish cooking in the oven. If you boil them fully, they can turn mushy during baking.
- Ground Turkey: I use a standard 1-pound package of ground turkey. It’s a great lean protein that soaks up the flavor of the sauce and spices.
- Bell Pepper: I personally like using green bell peppers for this because they have a slightly sharper, savory flavor that balances the sauce, but you can use a red or orange pepper if you prefer a sweeter taste.
- Pasta Sauce: You need one 24-ounce jar. To keep things family-friendly, we usually stick to a simple marinara, but you can use whatever favorite jarred sauce you have in the pantry.
- Onion & Garlic: Essential aromatics. Make sure to mince the garlic and dice the onion finely so they melt into the sauce and you don’t get large distinct chunks in a single bite.
- Mozzarella Cheese: Shredded mozzarella is the best topper here because it melts down into that perfect, stretchy, bubbly layer.
How to Make Cheesy Ground Turkey Casserole
Cook the wide egg noodles in salted water for 2 minutes less than the package directions. Drain and set aside.
In a large skillet, sauté the onion and peppers in olive oil until soft. Add the ground turkey and spices (salt, pepper, oregano) and cook until browned.
Stir in the minced garlic and cook for a minute, then pour in the jar of pasta sauce. Let it bubble gently for a few minutes.
Pour the meat sauce mixture into a 9×13 baking dish.
Add the cooked noodles and stir until everything is evenly coated.
Top with the shredded mozzarella cheese.
Finally, bake until the cheese is melted and bubbly.
Serve and enjoy!
Storing Leftovers
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Pasta tends to soak up the sauce as it sits in the fridge. When reheating leftovers in the microwave or oven, add a splash of water or broth to loosen it up and make it saucy again.
Freezer Instructions: You can assemble this casserole ahead of time. Prepare it up to the baking step, let it cool completely, then cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add 5-10 minutes to the baking time if it’s going in cold.
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Cheesy Ground Turkey Noodle Casserole
PrintIngredients
- 16 ounce bag wide egg noodles uncooked
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 1/2 bell pepper (i like green but you could use red too) diced
- 1 pound ground turkey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 cloves garlic minced
- 1 24 once jar pasta sauce pick your favorite, we like a simple marinara
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray.
- Bring a large pot of water to a boil and add a generous pinch of salt. Cook the egg noodles for 2 minutes less than the package directions so they remain slightly firm. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until the onion is soft and translucent.
- Add the ground turkey to the pan with the vegetables. Break it apart with a spoon as it cooks. While the meat is browning, sprinkle in the salt, black pepper, and dried oregano.
- When the turkey is cooked through and no longer pink, add the minced garlic. Stir everything together and sauté for 1 minute until fragrant.
- Pour the jar of pasta sauce into the skillet. Stir to combine and let it bubble gently for 2–3 minutes. Pour this mixture into the baking dish.
- Add the cooked egg noodles on top of the turkey mixture and stir so everything is coated with the sauce.
- Top with the mozzarella cheese and bake for 20 minutes, or until the cheese is melted and bubbly.
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