Mom’s “Turkey Pasta Bake”

Serves 6


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Butterball Easy Fresh Boneless Turkey Breast or Butterball turkey leftovers2 Tbsp of olive oil1 tsp of paprikaSalt & pepper, to taste2 cups penne pasta (dry)1 medium red onion, sliced½ cup of yellow pepper, sliced½ cup red pepper, sliced1 cup asparagus (3-4 stalks cut into 1-inch batons)1 garlic clove, minced½ cup fresh cherry tomatoes1 cup whole canned tomatoes2 cups shredded mozzarella cheese


  1. Preheat the oven to 400˚F.

  2. Season turkey breast with 1 tbsp of olive oil, paprika, salt & pepper and roast for 25 minutes, or until internal temperature reaches 165˚F/74˚C.
  3. Bring a large pot of salted water to a boil. Add pasta to the water with a pinch of salt, stirring occasionally until pasta reaches al dente (around 8 minutes). Drain and set aside.
  4. Heat the remaining olive oil in a non-stick pan on medium to high heat. Add onions, peppers, asparagus, and garlic, and sauté until tender (4-6 minutes).
  5. Add canned tomatoes and a pinch of salt and pepper to the same pan, and simmer for 3 minutes. Slice the cooked turkey and add it the pan, also adding in the cherry tomatoes. Simmer for another 3 minutes.
  6. Add cooked pasta to the saucepan and toss with the mixture.
  7. Transfer sauced pasta to an oven-safe casserole dish, cover with cheese, and broil on the middle rack (5-8 minutes) until golden brown.