Turkey and mozzarella spaghetti bake
This Turkey and Mozzarella Spaghetti Bake combines lean ground turkey with creamy layers of sour cream and fat-free cream cheese for a healthier spin on a classic dish. Topped with low-moisture mozzarella and a savory pasta sauce, it’s perfect for family gatherings.
Cook time 60 min
Prep time 15 min
Ingredients:
1.50 cups sour cream8 oz fat free cream cheese
1 lb ground turkey
2 cups pasta sauce
16 oz whole-wheat pasta
4 oz low moisture mozzarella cheese
This Turkey and Mozzarella Spaghetti Bake is a delicious and hearty meal that's perfect for family dinners or gatherings. Combining lean ground turkey with creamy layers of sour cream and fat-free cream cheese, it offers a healthier twist on the classic pasta bake. Enhanced with flavorful pasta sauce and topped with low-moisture mozzarella, this dish is sure to become a favorite.
Instructions:
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Drain the pasta and set it aside.
- In a large skillet over medium heat, cook the ground turkey until it's fully browned and no longer pink.
- Drain any excess fat from the skillet.
- Pour the pasta sauce over the cooked turkey in the skillet.
- Stir well to combine and let it simmer for about 5 minutes on low heat.
- In a mixing bowl, combine the sour cream and fat-free cream cheese.
- Blend together until smooth and creamy.
- In a large baking dish, add the cooked pasta.
- Pour the turkey and pasta sauce mixture over the pasta.
- Gently stir to combine everything evenly.
- Spoon the sour cream and cream cheese mixture over the pasta and turkey mixture in the baking dish.
- Use a spatula to spread it evenly over the top.
- Sprinkle the shredded mozzarella cheese evenly over the top of the dish.
- Place the baking dish in the preheated oven.
- Bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the dish is heated through.
- Let the spaghetti bake cool for a few minutes before serving.
- Cut into portions and serve warm.
With its rich, creamy layers and cheesy top, the Turkey and Mozzarella Spaghetti Bake is a comforting and satisfying dish. It’s easy to make and offers a balanced meal with lean protein from the turkey and fiber from the whole-wheat pasta. Perfect for meal prepping or enjoying fresh out of the oven, this bake is sure to be a hit at any dinner table.
Turkey and mozzarella spaghetti bake FAQ:
Bake the Turkey and Mozzarella Spaghetti Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the cheese is melted and bubbly.
Allow the dish to cool completely before storing. It can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
Yes, you can substitute whole-wheat pasta with other types such as gluten-free pasta or traditional semolina pasta, although cooking times may vary.
Ensure the ground turkey is fully cooked when it is no longer pink in the center and has reached an internal temperature of 165°F (74°C).
You can substitute fat-free cream cheese with regular cream cheese, Greek yogurt, or a lactose-free alternative, but this may change the dish's creaminess and flavor.
Tips:
- For extra flavor, consider adding some garlic and onion to the ground turkey while cooking.
- You can use any type of pasta sauce, but opting for a sauce with herbs and spices can enhance the overall taste.
- If you prefer a bit more texture, incorporate some chopped vegetables like bell peppers, spinach, or mushrooms.
- Allow the bake to rest for a few minutes after taking it out of the oven to let it set, making it easier to serve.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
- Reheat individual portions in the microwave, or cover the entire bake with foil and warm it in the oven at 350°F (175°C) until heated through.
Nutrition per serving
8 ServingsCalories 390kcal
Protein 30g
Carbohydrates 27g
Fiber 3.37g
Sugar 7g
Fat 20g
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