Name: Turkey, tomato & spinach pasta bake
Prep time: 15 min
Total time: 75 min
Yield: 4
Cuisine: Everyday kitchen
Ingredients: 600 g ground turkey, raw, refrigerated; 280 g whole-wheat pasta, dry, egg-free short shapes such as small shells or rotini; check label; 800 g tomatoes, washed and diced; 250 g spinach, washed; 150 g onion, peeled, finely diced; 12 g garlic, peeled and minced; 20 g olive oil, as sold; 2 g dried oregano, dried; 80 g cheddar cheese, grated; vegetarian rennet if needed; 2 g table salt, as sold; 2200 ml water, tap

Estimated nutrition

Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.

Ingredient-based estimates use generic raw ground turkey, dry whole-wheat pasta and the other listed foods; turkey fat percentage and brands vary. All oil and sauce are assumed eaten. Most pasta cooking water is discarded and contributes negligible nutrients. No added sugar is assumed for plain ingredients, not measured as a laboratory zero. Cooking losses vary. The calculation includes all listed tap cooking water although most is discarded; its small sodium contribution may be overestimated.

4 equal portions from this batchScroll across if needed at larger text sizes.
Nutrient	Per portion	Whole batch
Calories	664 kcal	2657 kcal
Protein	48 g	191.9 g
Carbs	66.9 g	267.7 g
Fiber	11.1 g	44.5 g
Sugars	9.2 g	36.7 g
Added sugars	0 g	0 g
Fat	25.9 g	103.7 g
Saturated fat	7.9 g	31.7 g
Sodium	499 mg	1997 mg
Cholesterol	123 mg	493 mg

USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.

Ingredients, sources & assumptions

All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.

ground turkey

Turkey, Ground, raw · 600 g in the original batch

USDA food reference

whole-wheat pasta

Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program) · 280 g in the original batch

USDA food reference

tomatoes

Tomatoes, red, ripe, raw, year round average · 800 g in the original batch

USDA food reference

spinach

Spinach, raw · 250 g in the original batch

USDA food reference

onion

Onions, raw · 150 g in the original batch

USDA food reference

garlic

Garlic, raw · 12 g in the original batch

USDA food reference

olive oil

Oil, olive, salad or cooking · 20 g in the original batch

USDA food reference

dried oregano

Spices, oregano, dried · 2 g in the original batch

USDA food reference

cheddar cheese

Cheese, cheddar (Includes foods for USDA's Food Distribution Program) · 80 g in the original batch

USDA food reference

table salt

Salt, table · 2 g in the original batch

USDA food reference

water

Beverages, water, tap, drinking · 2200 g in the original batch

Generic USDA tap water reference; local sodium and mineral content varies.

USDA food reference

Calculation version 2. Source records and method are documented in our nutrition guide.

Nutrition guidance

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Making 4 standard portions. The ingredients below are ready to use. Keep the same oven temperature; a larger batch may need another pan and more time.

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Ingredients

Tips for these ingredients

Weigh peeled, trimmed or drained ingredients after that preparation. Package weight may include peel or liquid that the recipe does not use.

Keep oven temperatures unchanged when scaling. Larger batches may need more pans and cooking time.

All weights are in the preparation state listed.

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Where to find ingredients

Use plain unseasoned ground turkey. Amounts are raw turkey, dry grains or pasta, and edible prepared produce unless specified. Check packaged-food labels and cross-contact needs. Estimates use the existing dated retailer sources or clearly marked provisional package allowances; they are not a current local checkout quote.

Meat: ground turkey

Pantry: whole-wheat pasta, olive oil, water

Produce: tomatoes, spinach, onion, garlic

Spices: dried oregano, table salt

Dairy: cheddar cheese

Allergen notes

Listed allergens or label-check concerns: wheat, milk. Always check product labels. Cross-contact cannot be ruled out.

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Large pot or stockpot · Colander · Large deep skillet · Baking dish · Oven · Kitchen scale · Knife · Cutting board · Food thermometer · Measuring jug

1
Prepare the oven and produce
Heat the oven to 400°F / 200°C. Wash and dice 800 g tomatoes, wash 250 g spinach, finely dice 150 g onion and mince 12 g garlic. Grate 80 g cheddar. Prepare produce before handling raw turkey. Keep raw poultry and its juices separate from ready-to-eat food; do not wash poultry. Wash hands, utensils and surfaces after handling it.
Done
2
Boil the pasta
Bring 2,000 ml water to a boil in a large pot. For larger quantities, use a stockpot with room above the water for pasta and bubbling, or cook in separate pots. Add 280 g dry egg-free short whole-wheat pasta and cook according to its package until just tender, usually 8–12 minutes. Stir occasionally and drain; this water is discarded. Start the sauce while the pasta cooks.
Done
3
Cook the turkey
Warm 20 g olive oil in a deep skillet. Cook the onion over medium heat for 5 minutes. Add 600 g ground turkey, breaking it into small crumbles, and cook for 8–10 minutes. Check several of the thickest turkey clumps with a food thermometer, away from the pan: turkey must reach 165°F / 74°C. Time and color alone do not establish doneness. For larger batches, use additional pans or cook in batches; allow more time and repeat the temperature checks.
Done
4
Simmer the sauce
Stir in garlic and 2 g oregano for 30 seconds. Add the tomatoes, 2 g salt and 200 ml water. Simmer uncovered for 15 minutes, stirring and pressing the tomatoes gently until saucy. Stir in the spinach until wilted, about 2 minutes.
Done
5
Bake and serve
Fold the drained pasta into the sauce and transfer to a baking dish of about 3 litres for the original four-portion batch. Scatter the grated cheddar evenly over the top. Bake for 15–20 minutes, until the center reaches 165°F / 74°C with a food thermometer. Use more dishes for larger batches. Rest for 5 minutes, then divide among the selected number of portions.
Done

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Make it work for you

For kids & different preferences

Keep turkey moist and finely crumbled; soften vegetables thoroughly and cut or mash to a texture suited to your child’s development. Cool before serving. Young children should sit upright and be supervised while eating, never in a moving car or stroller. This is a dinner recipe, not infant-feeding guidance.

Storage & packed lunches

Refrigerate promptly in shallow containers at 40°F / 4°C or colder within 2 hours of cooking, or within 1 hour above 90°F / 32°C. Use refrigerated leftovers within 3–4 days. Keep packed portions cold with ice packs until reheating or eating.

Freezing & reheating

Freeze cooled portions promptly in airtight containers for up to 2 months for best quality. Thaw in the refrigerator.

Reheat leftovers to 165°F / 74°C throughout, checking several places with a food thermometer. Stir or turn during reheating and add a little water if dry.

If something looks different

If a pan becomes dry, add a small splash of tap water. Larger batches and crowded pans take longer; use tenderness and thermometer checks rather than time alone.

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Review policy

Version 1 · Updated 2026-10-24

Bethany’s Kitchen · /recipes/turkey-tomato-pasta-bake · Original recipe instructions and generated food illustration created for this project. Not physically kitchen-tested or human-reviewed.

Turkey, tomato & spinach pasta bake

Estimated nutrition

Let’s make it

Equipment

Prepare the oven and produce

Boil the pasta

Cook the turkey

Simmer the sauce

Bake and serve

How did this recipe turn out?

Make it work for you