Last updated on November 16th, 2025
Packed with lean protein and veggies, a rich tomato sauce and two types of cheese, this 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 Cheesy Baked Turkey Penne
- 1 lb (454 g) ground turkey
- Extra-virgin olive oil
- ½ onion, chopped
- 1 large carrot, shredded
- 3 cups store-bought or homemade tomato sauce
- 1 lb penne pasta
- 280 g (1 cup) ricotta
- 150 g (2/3 cup) shredded mozzarella
- Fresh rosemary or basil leaves to finish
I like to make my own quick homemade tomato sauce, but store-bought works well in a pinch. And I highly recommend grating your own mozzarella at home, it melts so much better than pre-shredded cheese.
What if I 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 then refrigerate for up to 24 hours.
This Cheesy Baked Turkey Penne is hearty and simple and sooo so good. *Side of crusty Rosemary & Roasted Garlic Artisan Bread non-negotiable.
Try these Spinach and Ricotta Stuffed Shells or these Turkey Stuffed Roasted Peppers next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Cheesy Baked Turkey Penne
Equipment
- Measuring set
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
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!
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