The Dinner Planner


Turkey Pasta Bake

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Servings 6


  • 500 grams rigatoni pasta
  • 2 tbsp olive oil
  • 500 grams turkey mince
  • 2 garlic cloves - crushed
  • 1 onion - finely diced
  • 200 grams mushrooms - finely diced
  • 2 carrots - grated
  • 2 jars tomato pasta sauce - we used Coles organic traditional bolognaise (it was fabulous)
  • ¼ cup parsley - finely chopped
  • 2 cups cheese - mozzarella or tasty, shredded


  • Preheat oven to 190C
  • On the stove, boil a pot of salted water and cook pasta until still firm (about 6-7 minutes.
  • Heat olive oil in a large 30cm oven proof dish with lid. Add onion and cook until soft (2-3 minutes). Add garlic and mince and cook until mince is browned.
  • Add mushrooms, carrot and pasta sauce. Stir to combine. Cook for 3 minutes.
  • Drain pasta and add to the sauce. Stir well. Season with salt and pepper.
  • Top with cheese and cover. Use some foil if you do not have a lid for the pan. Pop in oven and cook for 20 minutes. Remove lid and cook uncovered for a further 5 minutes.

Tips and Variations

VEGERATIAN - Replace mince with 3 cans of drained lentils
GLUTEN FREE - Choose GF pasta


Calories: 517kcal | Carbohydrates: 69g | Protein: 27g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 487mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3487IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

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