Last updated on June 24th, 2026

Cheesy Baked Turkey Penne. - harvestandnourish.com

Packed with lean protein and veggies, a rich tomato sauce and two types of cheese, this Easy Cheesy Baked Turkey Penne is a simple and delicious one pan meal the whole family will love.

This one is for all the cheesy baked pasta lovers out there. Aside from boiling the pasta, everything is cooked in a cast iron skillet making it super easy to prepare and serve. Clean-up is a breeze, too!

Here’s everything you’ll need to make this Easy Cheesy Baked Turkey Penne

1 lb (454 grams) ground turkey
Extra-virgin olive oil
½ onion, chopped
1 large carrot, shredded on a box grater
3 cups quick homemade tomato sauce (or store-bought)
1 lb (454 grams) penne pasta
280 grams (1 cup) ricotta
150 grams (2/3 cup) shredded mozzarella
Fresh rosemary or basil leaves to finish

A few helpful tips for making Easy Cheesy Baked Turkey Penne

Sauce: I like to make my own quick homemade tomato sauce, but store-bought sauce works well in a pinch.
Cheese: I highly recommend grating your own mozzarella at home. Pre-shredded cheeses contain anti-caking agents and don’t melt as well.
Cast iron skillet: If you don’t have a cast iron skillet, any 9×13-inch baking dish will do. Try dividing this recipe between two smaller pans and freeze one for future dinners!
Make ahead: To have this meal oven-ready in advance, simply assemble your pan and cover with foil to keep the pasta nice and moist in the refrigerator for up to 24 hours.
To freeze for a future meal: Wrap uncooked assembled pasta tightly and freeze for up to 1 month. Let thaw completely in the refrigerator overnight before baking.

🍳 Skillet success tip

Using a well-seasoned cast-iron skillet is the ultimate shortcut for this recipe because it moves effortlessly from your stovetop to your hot oven! Just remember that acidic tomato sauces shouldn’t sit in cast iron for hours—once your cheesy pasta is baked to bubbling perfection, serve it up warm and wash the skillet promptly to keep your pan’s coating pristine

This Cheesy Baked Turkey Penne is hearty and simple and an absolute dream for busy schedules!

You can fully assemble the turkey, veggies, sauce, and pasta directly in your skillet the night before, then cover it tightly with foil and store it in your fridge.

When you’re ready for dinner, just let the pan sit on your counter for 15 minutes to take the chill off before popping it into the oven to bake until golden and bubbly.

Pair it with this Rosemary & Roasted Garlic Artisan Bread!

Rosemary and Roasted Garlic Artisan Bread. - harvestandnourish.com

Try these Ultra-Creamy Spinach and Ricotta Stuffed Shells or these Easy Turkey Stuffed Roasted Peppers next.

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Easy Cheesy Baked Turkey Penne

For nights when you’re craving cozy Italian and fresh summer flavours, too. This Easy Cheesy Baked Turkey Penne is made with lots of lean protein and veggies, a rich tomato sauce and two types of cheese. A super easy and delicious one pan meal the whole family will love!

Print Recipe Pin Recipe

Prep Time:30

Cook Time:30

Total Time:1

Course: Main Course

Keyword: baked, mozzarella, pasta, penne, ricotta, turkey

Servings: to 8

Author: Kerry

Equipment

Ingredients

1 lb ground turkey
1 tablespoon extra-virgin olive oil
½ onion chopped
1 large carrot shredded
3 cups store-bought or homemade tomato sauce
1 lb penne pasta cooked
1 cup ricotta
2/3 cup shredded mozzarella
Fresh rosemary or basil leaves to finish

US Customary – Metric

Instructions

Heat oil in a large cast iron pan on medium heat. Add turkey to pan and cook until it starts to brown and reaches an internal temperature of 165ºF (75ºC), breaking it up as you go.
Reduce heat to medium-low and add onion and carrot and cook for 2-3 minutes. Stir in marinara sauce and let simmer until reduced (~10 minutes). Remove from heat.
While the sauce is cooking, cook pasta according to package instructions and preheat oven to 350°F (177ºC).
Transfer pasta to pan and stir into sauce until combined. Add ricotta by the spoonful throughout and sprinkle mozzarella across the top.
Bake for 25-30 minutes until the cheese has melted. Transfer to serving bowls, top with fresh herbs and enjoy!

Notes

Make ahead: To have this meal oven-ready in advance, simply assemble your pan and cover with foil to keep the pasta nice and moist then refrigerate for up to 24 hours. When you’re ready for dinner, just let the pan sit on your counter for 15 minutes to take the chill off before popping it into the oven to bake until golden and bubbly.

Storage: Leftover pasta will keep in an airtight container in the fridge for up to 5 days. Wrap uncooked assembled pasta tightly and freeze for up to 1 month. Let thaw completely in the refrigerator overnight before baking.