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A close-up of a baked pasta casserole with rotini noodles, ground meat, spinach, tomato sauce, and melted cheese being scooped with a wooden spoon.
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Ground Turkey Pasta Casserole with Spinach and Zucchini

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.
Course Main Course
Cuisine American
Keyword cheesy turkey vegetable pasta, Ground turkey pasta bake, Ground Turkey Pasta Casserole, healthy ground turkey casserole recipe, zucchini spinach pasta casserole
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Pamela Reed

Ingredients

  • 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 9x13 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!!