Go Back
+ servings
Turkey Chili Pasta Bake Recipe

Turkey Chili Pasta Bake

Print Pin
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 404kcal
Author: Organize Yourself Skinny


  • 3 cups dry whole grain small rigatoni or penne noodles
  • 1 lb ground turkey breast
  • 1 large white onion chopped
  • 2 large garlic cloves chopped
  • 1 ½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2 15-ounce cans chili style tomatoes
  • 1 4-ounce can fire-roasted diced green chilis
  • 1 cup part skim ricotta cheese
  • 1 cup shredded monterey cheese
  • 1/4 cup Franks Red Hot Sauce or your favorite hot sauce optional


  • Preheat oven to 350 degrees.
  • In a large pot cook pasta in boiling water until very al dente. You want the pasta to still have a bite to it. Drain and set the pasta aside.
  • In the same pot heat olive oil over medium heat until hot. Add in onions and peppers and cook until the onions are translucent, about 5 minutes.
  • Stir in the ground turkey, and cook until slightly pink (about 5-7 minutes), breaking up into small pieces as it cooks.
  • Stir in the chili powder, ground cumin, granulated garlic, onion powder, salt, pepper and cook for another 2- 3 minutes.
  • Stir in the diced tomatoes and green chills.
  • Bring to a boil and then simmer for 20 - 25 minutes or until the sauce thickens.
  • Stir in ricotta cheese and 1/2 cup of shredded Monterey Jack cheese.
  • Pour pasta mixture into a 9 x 13 casserole dish sprayed with cooking spray.
  • Sprinkle with the rest of the Monterey Jack cheese.
  • Bake for 25 - 30 minutes or until cheese is melted and casserole is hot and bubbly.
  • Serve hot with a small salad.


Sugar: 6
Make-ahead tips
This recipe can be prepared ahead of time a few different ways. First, you can cook it completely, portion it out, and freeze for a future lunch or dinner. Or you can make the sauce and pasta ahead of time, store separately, and then combine when you are ready to bake. Or you can make the sauce ahead of time and cook the pasta when you are ready to finish the recipe.


Serving: 1g | Calories: 404kcal | Carbohydrates: 48g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Fiber: 6g