THE RECIPE JOURNAL · Main Course
Bow-Tie Pasta Casserole with Turkey
This hearty casserole combines tender turkey and cheesy goodness for a comforting family meal. It’s easy to make and perfect for busy weeknights when you want something satisfying and delicious.
FROM THE KITCHEN • Bow-Tie Pasta Casserole with Turkey
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Toss in the bow-tie pasta and cook it until it’s tender but still has a little bite, about 12 minutes, stirring now and then so it doesn’t stick. While the pasta is cooking, heat a big skillet over medium-high heat. Add the ground turkey and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly, which should take around 5 to 7 minutes. Turn the heat down to low, then stir in the ketchup, brown sugar, Italian seasoning, and garlic salt. Let everything simmer together for a minute or two, then take it off the heat and cover it to keep warm. Once the pasta is done, drain it and transfer it to a medium casserole dish. Mix in the mozzarella, cheddar, and poppy seeds until everything’s combined. Finally, spread the turkey mixture evenly over the top and you’re ready to serve.
Why you’ll love it
This dish combines tender pasta with savory turkey and a creamy sauce, making it both comforting and satisfying. It’s easy to prepare, perfect for busy weeknights, and great for using up leftover turkey. The flavors blend well, pleasing both kids and adults alike.
How to serve
Pair this casserole with a fresh green salad or steamed vegetables for a balanced meal. A side of garlic bread or a crisp apple slaw can add a nice contrast in texture and flavor. It also works well with a glass of chilled white wine or sparkling water with lemon.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. For longer storage, freeze the casserole for up to 2 months, thawing overnight in the fridge before reheating.
