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Dinner recipe

Smoky Turkey and Pepper Pasta Bake with Spinach

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Smoky turkey and pepper pasta bake with tomato sauce, spinach, and cheddar for an easy family dinner.

Start planningStart cookingIngredients
95 min455 kcal4 base servingsBakedFamily FavouriteComforting
ContainsGluten, Milk
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Recipe and nutrition estimates

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Focus ingredients: turkey mince, peppers

Dietary fit: No diet tags added for this recipe yet

Serving tip: Cool leftovers in shallow portions and refrigerate within 1–2hours at 0–5°C. Use within 48hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout.

Turkey Pepper Pasta Bake plated and ready to serve.

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Ingredients

What you need

  • 220g penne pasta
  • 500ml passata
  • 400g turkey mince
  • 300g peppers
  • 80g cheddar
  • 80g spinach
  • 1 tsp smoked paprika
  • 15ml tomato puree
  • 15ml olive oil
  • 2000ml water

You'll also need

35 × 25cm 4l ovenproof dish, 30cm 4l saute pan, 4l pasta saucepan and colander, scales, measuring jug and clean probe thermometer, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Turkey Pepper Pasta Bake cooking step 1: Get prepped.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep cut sizes, pan sizes and per-batch times fixed, and allow extra elapsed time. Heat oven to 200°C conventional/180°C fan. Cut deseeded peppers into 5mm strips. Chop spinach and grate cheddar. Keep raw turkey chilled until cooking.

  2. Turkey Pepper Pasta Bake cooking step 2: Start cooking.
    Step 2

    Boil penne

    Bring 2000ml water to a boil in a 4l saucepan. Add all dry penne and boil 10–12 minutes or to the packet until just tender. Drain well and discard water. Start the sauce while the pasta cooks.

    12 min
  3. Turkey Pepper Pasta Bake cooking step 3: Build the flavour.
    Step 3

    Cook turkey and peppers

    Heat a 30cm 4l pan over medium-high heat. Divide turkey into two equal batches, no more than 200g each, and divide 5ml olive oil between them. Cook each 6–8 minutes, breaking into small crumbs, until no pink remains and a clean probe reads 75°C for 30 seconds in the thickest clumps; continue cooking and recheck if needed. Transfer to a clean bowl. Heat remaining 10ml olive oil over medium heat and cook all peppers 8–10 minutes until softened. Add all smoked paprika and tomato puree for 1 minute. Add all passata and simmer 15 minutes, stirring, until it coats a spoon.

    42 min
  4. Turkey Pepper Pasta Bake cooking step 4: Bring it together.
    Step 4

    Assemble bake

    Add all spinach to the sauce and stir 3 minutes until wilted. Return all cooked turkey and its juices, and fold in drained penne. Transfer all mixture to the 35 × 25cm 4l dish, spreading no deeper than 3cm; use a second dish if needed.

    3 min
  5. Turkey Pepper Pasta Bake cooking step 5: Finish the dish.
    Step 5

    Bake

    Scatter all cheddar over the top. Bake 15–20 minutes until lightly golden, bubbling and steaming hot in the centre.

    20 min
  6. Turkey Pepper Pasta Bake cooking step 6: Serve.
    Step 6

    Rest and serve

    Rest 3 minutes, then divide the whole bake equally between the intended servings.

    3 min