Turkey and Cannellini Bean Bake

A savory Italian casserole packed with seasoned ground turkey, tender cannellini beans, whole wheat penne, and melted mozzarella.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.71/serving

Dietary

• High-Protein
• High-Fiber
• Nut-Free
• Egg-Free
• Halal

Tags

• bake
• comfort food
• healthy
• rich

Ingredients

• 2 pound ground turkey (93% lean)
• 2 can cannellini beans (drained and rinsed)
• 1 can crushed tomatoes
• 12 ounce whole wheat penne pasta (uncooked)
• 2 cup mozzarella cheese (shredded)
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 pound broccoli florets (chopped)
• 2 tablespoon olive oil
• 2 tablespoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Heat oven to 375°F. Bring a large pot of salted water to a boil and cook whole wheat penne pasta according to package directions until al dente, adding broccoli florets for the last 3 minutes of boiling; drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add yellow onion and garlic, sautéing for 3 minutes until translucent.
3. Add ground turkey, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp dried oregano to the skillet. Cook for 7-8 minutes until turkey is browned and thoroughly cooked to an internal temperature of 165°F.
4. Stir in crushed tomatoes and cannellini beans, simmering for 5 minutes until warm.
5. Combine cooked pasta, broccoli, and turkey sauce in a 9x13-inch baking dish. Top evenly with 2 cups mozzarella cheese.
6. Bake uncovered for 20 minutes until cheese is melted and bubbling at the edges.

Notes

Portion remaining servings into airtight containers after cooling for easy weeknight reheating.

Nutrition (per serving)

• Calories: 775
• Protein: 57.6 g
• Carbohydrates: 79.1 g
• Fat: 27.7 g
• Fiber: 22.7 g
• Sodium: 1398 mg
• Saturated Fat: 9.3 g
• Sugar: 11.1 g
• Cholesterol: 147 mg