Baked Bow-Tie Pasta with Ground Turkey and Zucchini

Name: Baked Bow-Tie Pasta with Ground Turkey and Zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) farfalle (bow-tie pasta); 1¼ lb (565 g) ground turkey (93% lean); 2 medium zucchini, halved lengthwise, sliced into half-moons ¼-inch (6 mm) thick; 2 tbsp (30 ml) extra-virgin olive oil; 4 garlic cloves, minced; 28 oz (794 g) canned crushed tomatoes; 2 tbsp (30 g) tomato paste; 1½ tsp (4 g) dried oregano; kosher salt, to taste; freshly ground black pepper, to taste; 2 cups (227 g) shredded mozzarella cheese; ½ cup (50 g) grated Parmesan cheese; ¼ cup (10 g) fresh basil leaves, loosely packed, torn (optional)

From the MyKitchenBank Kitchen

A lighter take on baked pasta that combines lean ground turkey, tender zucchini, and a simple tomato sauce, all bound together with melted mozzarella and baked until golden. This one-pan dinner is satisfying without being heavy, with enough flavor from garlic, oregano, and a touch of Parmesan to keep things interesting.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 6 servings (about 1½ cups each)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Bring a large pot of salted water to a boil for the pasta
Have a 9×13-inch (23×33 cm) baking dish ready

1
Cook the pasta
- Cook the farfalle in salted boiling water until just al dente, about 9–10 minutes.
- Drain and set aside.
- The pasta will finish cooking in the oven, so it should still have a slight firmness to the bite.
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Ready when: pasta bends easily but still feels firm in the center when bitten
Tip: Don't cook the pasta to full doneness—it will absorb more moisture in the oven and soften further.
2
Brown the turkey
- Heat 1 tablespoon (15 ml) of the olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat reaches 165°F (74°C) internally, about 6–7 minutes.
- Remove the turkey to a plate.
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Ready when: turkey is fully cooked through with no pink remaining and reaches 165°F (74°C) internally
Tip: Don't crowd the pan; let the turkey develop light color rather than steam. Breaking it into small pieces helps it cook evenly.
3
Sauté zucchini and garlic
- Add the remaining 1 tablespoon (15 ml) oil to the same skillet over medium-high heat.
- Add the zucchini slices and cook, stirring occasionally, until they soften and begin to turn light golden, about 4–5 minutes.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: zucchini is tender and light gold; garlic smells fragrant and is golden
Tip: Slicing the zucchini thin ensures it cooks quickly and melds well with the sauce.
4
Build the sauce
- Return the cooked turkey to the skillet.
- Stir in the crushed tomatoes, tomato paste, and dried oregano.
- Season with salt and pepper to taste.
- Simmer for 3–4 minutes, stirring gently, until the sauce is well combined and slightly thickened.
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Ready when: sauce is smooth, turkey and zucchini are evenly distributed, and flavors are combined
Tip: Taste and adjust seasoning now; it's your last chance before baking.
5
Combine pasta and sauce
- Add the cooked farfalle to the skillet with the turkey sauce and toss gently until every piece of pasta is coated.
- The mixture should look moist but not soupy.
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Ready when: all pasta is coated evenly with the turkey and tomato mixture
Tip: Gentle tossing prevents breaking the farfalle and keeps the sauce from becoming muddled.
6
Transfer to baking dish
- Spread the pasta mixture evenly in a 9×13-inch (23×33 cm) baking dish.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
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Ready when: cheese is evenly distributed on top
Tip: Mix the mozzarella and Parmesan together in a bowl before sprinkling for more even coverage.
7
Bake until goldenOven 375°F / 190°C
- Bake, uncovered, in a preheated 375°F (190°C) oven for 20–25 minutes.
- The top should be golden brown with bubbling sauce visible around the edges.
- The cheese will be melted and just beginning to brown.
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Ready when: cheese is melted and light golden; sauce bubbles at the edges; top is lightly browned
Tip: If the top browns too quickly, loosely tent it with foil for the last 5 minutes.
8
Rest and finish
- Remove the baking dish from the oven and let it rest for 10 minutes.
- This allows the sauce to set slightly and makes the dish easier to serve.
- Scatter fresh torn basil over the top if desired.
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Ready when: pasta has cooled enough to hold its shape when spooned onto a plate
Tip: Don't skip the resting time; it makes a real difference in how well the dish holds together when you serve it.

Good to know

Tips

Slice the zucchini thin (¼-inch/6 mm) so it cooks through quickly and integrates into the sauce.
Keep the farfalle slightly al dente; it will continue cooking in the oven and finish at the perfect texture.
Don't overfill the baking dish; if your mixture seems loose, drain off excess liquid or add a splash more tomato paste to thicken the sauce before baking.
For a lighter version, use part-skim mozzarella or reduce the total cheese to 2½ cups (284 g) and top with just Parmesan.

Make ahead

Prepare the full casserole through Step 6 (before baking), cover with foil, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 5–10 extra minutes to the bake time if the dish is cold.

Storage & reheating

Room temperature: Cover loosely and store for up to 2 hours. Refrigerator: Cover tightly and store for up to 4 days. Reheat in a 350°F (175°C) oven, covered, for 15–20 minutes until warmed through, or microwave individual portions for 2–3 minutes. Freezer: Cool completely, wrap tightly in foil and freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

ground turkey (93% lean) → ground chicken (93% lean) or lean ground beef. Use the same weight. Ground beef will produce a richer, less lean dish.
medium zucchini → yellow squash, bell peppers, or a mix of both. Slice similarly thin and cook the same way. Flavor will be slightly sweeter.
shredded mozzarella cheese → Italian blend cheese or a mix of mozzarella and provolone. Use the same weight. Italian blend adds more complex flavor.
canned crushed tomatoes → fresh crushed tomatoes or tomato puree. Adjust quantity by taste; fresh tomatoes may be more watery, so you might need slightly less.