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Creamy Turkey and Spinach Pasta Bake

Creamy turkey and spinach pasta bake combines penne, ground turkey, and wilted spinach in a thick, Dijon-kissed sauce. Baked with mozzarella and Parmesan until bubbling around the edges and golden in spots, it rests for 10 minutes before serving.
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Prep Time 20 minutes
Cook Time 49 minutes
Resting time 10 minutes
Total Time 1 hour 19 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and turkey
  • 1 tbsp kosher salt for the pasta water
  • 1 lb penne dried
  • 1 tbsp olive oil
  • 1 lb ground turkey 93% lean
  • 1 yellow onion small, finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 5 oz spinach baby
For the creamy sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2.5 cup whole milk
  • 1 cup low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 1 tsp Dijon mustard
For the topping
  • 2 cup mozzarella shredded, divided
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Cook the pasta and turkey
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring a 6-quart pot of water to a boil, add 1 tablespoon kosher salt and the penne, and cook until 2 minutes shy of the package directions, about 8–10 minutes.
  4. Drain the pasta and return it to the pot.
  5. Heat the olive oil in a 12-inch skillet over medium-high heat.
  6. Add the ground turkey, onion, 1/2 teaspoon salt, and pepper, and cook for 7–9 minutes, breaking up the meat, until the onion is softened and the turkey reaches 165°F.
  7. Add the garlic and cook for 30 seconds.
  8. Add the spinach in handfuls and stir for 2–3 minutes, until wilted.
Make the creamy sauce
  1. Melt the butter in a 2-quart saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  2. Gradually whisk in the milk and chicken broth, then whisk in 1/2 teaspoon salt.
  3. Bring the sauce to a simmer and cook for 4–6 minutes, whisking often, until thick enough to coat a spoon.
  4. Remove the sauce from the heat and whisk in the Dijon mustard.
Assemble and bake
  1. Add the turkey and spinach mixture, sauce, and 1 cup of the mozzarella to the pot with the pasta; stir until evenly combined.
  2. Spread the pasta mixture in the prepared baking dish.
  3. Sprinkle the remaining 1 cup mozzarella and the Parmesan over the top.
  4. Bake uncovered for 20–25 minutes, until bubbling around the edges and golden in spots.
  5. Rest the bake for 10 minutes before serving.

Notes

For the best texture, cook the penne until 2 minutes shy of the package directions. Refrigerate leftovers for 3–4 days; freezing is suitable, though the creamy sauce may change texture slightly. Gluten-free penne can be used as a dietary swap.