Cheesy Rosemary Turkey Bake
Indulge in the comforting flavors of a Cheesy Rosemary Turkey Bake, a hearty, flavor-packed pasta casserole perfect for weeknight dinners or family gatherings. This recipe combines tender ground turkey infused with aromatic fresh rosemary, smoked paprika, and garlic, all layered with creamy, homemade cheese sauce featuring mozzarella and sharp cheddar. Topped with golden, buttery breadcrumbs, this pasta bake boasts a satisfying crunch and rich, melted cheese in every bite. Quick to prepare in just under an hour, this dish is ideal for busy lifestyles while delivering a gourmet feel. Serve it hot, garnished with fresh parsley for a pop of color and freshness, and watch it become a new household favorite!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 teaspoons, finely chopped Fresh rosemary
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Milk
- 2 tablespoons All-purpose flour
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded sharp cheddar cheese
- 3 cups Cooked penne pasta
- 0.5 cup Breadcrumbs
- 1 tablespoon, melted Butter
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant. Stir in the ground turkey and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Season the turkey mixture with chopped rosemary, smoked paprika, salt, and black pepper. Stir to combine, then remove from heat.
In a medium saucepan, heat the milk over medium heat. While the milk is heating, whisk the flour with 2 tablespoons of water in a small bowl to create a slurry.
Slowly whisk the flour slurry into the warmed milk, stirring constantly to avoid lumps. Cook for 3-4 minutes, or until thickened. Remove from heat and stir in 1.5 cups of shredded mozzarella cheese and 0.5 cup of sharp cheddar cheese until melted and smooth.
In a large bowl, combine the cooked penne pasta, turkey mixture, and cheese sauce. Mix well to coat everything evenly, then transfer the mixture to the prepared baking dish.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the remaining mozzarella cheese, remaining cheddar cheese, and then the buttered breadcrumbs evenly over the pasta bake.
Bake in the preheated oven for 20-25 minutes, or until bubbly and the top is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 6023 mg | 262% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 33.4 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 3013 mg | 232% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
