This ground turkey pasta casserole is a hearty, veggie-packed dinner that’s perfect for busy weeknights. It’s cheesy, saucy, and baked until bubbly with rotini pasta, ground turkey, zucchini, and spinach all in one dish. It’s one of those easy casseroles that feels comforting but still has a good amount of veggies tucked in.
Ground Turkey Pasta Casserole That Sneaks in Spinach and Zucchini
This is such a sneaky way to pack in both spinach and zucchini without it tasting like a “vegetable casserole,” if that makes sense. Everything bakes together into this cozy, cheesy pasta dish where the veggies just melt right into the sauce and you barely even think about them.
The rotini pasta really does the heavy lifting here too—it grabs onto all that sauce and cheese in the best way, so every bite is creamy, hearty, and super satisfying. It doesn’t come across overly veggie-forward at all, just really comforting and full of flavor. And honestly, it’s a pretty little “garden-style” baked dish once it comes out of the oven. If you like cozy ground turkey dinners like this, you might also love my Midwest Ground Turkey Potato Casserole with Peas too.
Recipe Tips & Ingredient Notes
- You can use any ground turkey you prefer, but lean works best so the casserole doesn’t get too greasy.
- Make sure to cut the zucchini into small cubes so it softens evenly while cooking and blends right into the sauce.
- For the spinach, you can use either regular fresh spinach or baby spinach. Baby spinach is a great option because it’s already tender and wilts down really fast, so it basically disappears into the sauce while still adding color and nutrition. Regular spinach works too—just give it a rough chop so it mixes in evenly.
- Rotini pasta is ideal here because the spirals hold onto all that sauce and cheese really well.
How to Make Ground Turkey Pasta Casserole
Preheat your oven and prep a 9×13 baking dish so it’s ready for assembly.
Cook the pasta until just slightly firm, then drain and add it directly to the baking dish.
In a skillet, cook the onion and zucchini until softened, then add garlic and cook until fragrant.
Add the ground turkey, season it well, and cook until fully browned.
Stir in the spaghetti sauce and spinach and let it cook just until the spinach wilts.
Pour the meat and veggie mixture over the pasta and mix everything together in the baking dish.
Stir in some of the cheese, then top with the remaining cheese.
Bake until hot, bubbly, and the cheese is melted on top. Serve and enjoy!
Storing and Reheating
Store leftovers in an airtight container in the fridge once cooled. It keeps well for a few days and is great for quick lunches or dinners.
Reheat in the microwave in short bursts or cover and warm in the oven until heated through. If it seems a little thick after chilling, add a splash of water or extra sauce before reheating to loosen it up again.
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Ground Turkey Pasta Casserole with Spinach and Zucchini
PrintIngredients
- 16 ounce box rotini pasta
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 medium zucchini cubed into bite size peices
- 2 cloves garlic minced
- 1 pound ground turkey
- salt and pepper to taste
- 24 ounce jar spaghetti sauce pick your favorite one
- 4 cups fresh baby spinach roughly chopped
- 1 cup shredded mozzarella cheese divided
- 1 cup shredded Parmesan cheese divided
Instructions
- Preheat oven to 375 degrees F and spray a 9×13 baking dish with nonstick spray.
- Bring a large pot of salted water to a boil. Cook the rotini for 2 minutes less than the package directions (it should be slightly firm). Drain and put in the baking dish.
- While the water boils, heat the olive oil in a large skillet over medium-high heat. Add the minced onion and cubed zucchini. Cook for 5–7 minutes, stirring occasionally, until the zucchini softens and starts to brown slightly (this releases the excess moisture). Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground turkey to the skillet, season with salt and pepper, and break it apart with a spoon. Cook until browned and cooked through.
- Pour in the spaghetti sauce and stir in the chopped spinach. Let it simmer for just 1 minute until the spinach begins to wilt, then remove from heat.
- Pour the turkey and spinach mixture into the baking dish on top of the pasta. Add in 1/2 cup of both the mozzarella and parmesan cheese. Stir to fully coat the ingredients.
- Sprinkle the remaining 1/2 cup mozzarella and parmesan cheese on top of the casserole.
- Bake uncovered for 20–25 minutes, until the cheese is melted and the sauce is bubbly. Serve and enjoy!!
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