Pasta Bake with Turkey and Zucchini Recipe
This bake is a lighter version of a meaty dinner: instead of heavy pork there’s delicate turkey and plenty of vegetables. It’s a bit like Italian lasagne, but quicker to make because everything is mixed in one dish. It’s perfect as a family meal that can be reheated the next day.
This pasta bake tastes like a shortcut lasagne – with tomato sauce, herbs and stretchy cheese, but without the tedious layering. Delicate turkey and plenty of vegetables make it lighter than classic pork-based bakes, yet still very filling. It’s a typical one-dish family meal that can be prepared in advance and simply baked before serving.
Chef's tips
Cook the pasta really al dente, even a bit firmer than you like – it will soften further in the oven with the sauce and is easy to overcook. If the sauce seems too thin, give it a few more minutes in the pan to reduce; a watery sauce will make the bake fall apart when serving. Grate the cheese on a coarse grater and make sure it doesn’t burn on top – if needed, you can cover the dish with foil towards the end of baking.
How to serve
Serve it with a simple salad of iceberg lettuce, cucumber and corn or with a quick white cabbage slaw – it will add freshness to the creamy pasta. To drink, a glass of compote made from frozen fruit or a lightly herbal tea works well, especially if you’re serving it for a late dinner. It’s a great option for a Sunday family meal when you want to cook once and eat again on Monday after work.
Ingredients
- pasta short, e.g. fusilli, penne - 250 g
- ground turkey - 400 g
- zucchini medium - 1 piece
- carrot medium - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- canned tomatoes chopped - 400 g
- yellow cheese grated, e.g. gouda - 120 g
- 30% cream - 80 ml
- rapeseed oil - 2 tablespoons
- dried basil - 1 teaspoon
- dried oregano - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Cook the pasta in plenty of salted water for 2 minutes less than the packet instructions so it stays slightly firm. Drain and briefly rinse with cold water to stop the cooking.
- Peel the onion and dice finely. Chop the garlic very finely. Peel the carrot and grate on a coarse grater. Wash the zucchini, trim the ends and slice into half-moons.
- Heat the oil in a large frying pan over medium heat. Add the onion and fry for 3–4 minutes until softened and slightly translucent. Add the garlic and fry for about 30 seconds more.
- Add the ground turkey. Break it up with a spatula and fry for 6–8 minutes, until it turns completely pale and there are no raw pink bits left.
- Add the grated carrot and zucchini. Fry together for 5–7 minutes, stirring, until the vegetables soften slightly and some of the moisture evaporates.
- Pour in the canned tomatoes, add the basil, oregano, a pinch of salt and pepper. Cook over medium heat for 5–7 minutes until the sauce thickens slightly. Finally pour in the cream, stir and taste, adjusting with more salt and pepper if needed.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease an ovenproof dish with oil.
- In a large bowl, mix the cooked pasta with the meat sauce. Transfer everything to the dish and smooth the top.
- Sprinkle evenly with the grated yellow cheese.
- Bake the pasta bake for about 20–25 minutes, until the cheese melts, lightly browns and bubbles appear around the edges.
- After removing from the oven, let the bake rest for 5–10 minutes so it firms up slightly. Serve warm, cutting into squares or scooping with a spoon.
Storage
Store leftovers in the fridge, tightly covered, for up to 2–3 days. Reheat in the oven or microwave until piping hot; if reheating from frozen, thaw in the fridge first or bake longer at a lower temperature, covered with foil.
