Turkey Pumpkin Pasta Bake

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Recipe from Two Peas and Their Pod

Turkey pumpkin pasta bake is a comforting fall casserole made with ground turkey, pasta, a creamy pumpkin herb sauce, ricotta, and plenty of melted mozzarella and Parmesan. It's savory, cheesy, and perfect for an easy weeknight dinner or cozy Sunday meal.

Prep Time20

Cook Time40

Total Time1

Course: Pasta

Cuisine: Italian

Keyword: ground turkey, pasta, pasta bake, pumpkin

Servings:

Calories: 475kcal

Ingredients

For the pasta bake:

1 pound pasta, such as rigatoni, penne, or ziti
1 tablespoon olive oil
1 pound ground turkey
1 medium yellow onion, diced
3 cloves garlic, minced
2 teaspoons finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

For the pumpkin sauce:

1 (15 oz) can pumpkin puree
2 cups chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper

For the ricotta mixture:

15 oz whole-milk ricotta cheese
1 large egg
1/4 bcup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For topping:

1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Chopped fresh parsley, for garnish

Instructions

Preheat the oven. Preheat oven to 375°F. Grease a 9-by-13-inch baking dish and set aside.
Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package directions. Drain and set aside.
Cook the turkey. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Stir in the garlic, sage, rosemary, thyme, and crushed red pepper flakes. Cook for 1 minute. Season with salt and black pepper.
Make the pumpkin sauce. Add the pumpkin puree, chicken broth, and heavy cream to the skillet. Stir well and bring to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until slightly thickened. Stir in the Parmesan and nutmeg. Season to taste with salt and black pepper. Stir in the cooked pasta.
Make the ricotta mixture. In a medium bowl, stir together the ricotta, egg, Parmesan, salt, and black pepper until smooth.
Assemble in Pan. Add half of the pasta mixture to the prepared baking dish and dollop half of the ricotta mixture over the top. Sprinkle with half of the mozzarella cheese. Add the remaining pasta mixture, followed by the remaining ricotta mixture and mozzarella. Sprinkle with the Parmesan.
Bake. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly. For a more golden top, broil for 1 to 2 minutes, watching carefully.
Serve. Let the pasta bake rest for 5 to 10 minutes before serving. Garnish with fresh parsley and, if desired, a little additional Parmesan.

Notes

Use plain pumpkin puree, not pumpkin pie filling.
Rigatoni, penne, or ziti are all great pasta options.
Cook the pasta just shy of al dente so it doesn't become too soft in the oven.
Fresh sage, rosemary, and thyme give the sauce its savory fall flavor. Dried herbs can work in a pinch, but use smaller amounts.
Taste the pumpkin sauce before combining it with the pasta and adjust the salt and pepper as needed.
Dollop the ricotta mixture between the pasta layers rather than mixing it in completely.
Cover the casserole for the first part of baking, then uncover to brown the cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition