Italian Turkey Noodle Bake is a delicious dish layered with egg noodles, ground turkey, spices, tomatoes, mozzarella, Parmesan and zucchini.
If you’re looking for a delicious, all-in-one-meal, may I suggest trying this recipe for Italian Turkey Noodle Bake? Simple to prepare and very yummy, I think you’re going to enjoy it!
Basically this dish is put together similar to a lasagna… in layers! It’s full of onions, zucchini, garlic, lots of cheese, ground turkey, egg noodles, diced tomatoes and Italian seasoning, so there’s a lot to love!
Let me show you step by step (below) how to make this yummy Italian Turkey Noodle Bake that will yield about 6 servings. Here’s how.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Cook The Egg Noodles
Bring a saucepan of boiling, salted water to a full rolling boil, then add 2 cups of dried egg noodles. Cook them according to the package directions until tender (about 7-8 minutes, typically).
Pour the cooked, hot noodles into a colander, spray them well with cold water (to stop the cooking process), and then let them drain well. Set them aside until they’re needed later.
A Little Bit Of Prep
Preheat your oven to 375°F. Your oven can be preheating while you are cooking and layering the remaining ingredients for the Italian Turkey Noodle Bake. I usually start preheating the oven when I begin to cook the ground turkey.
You will need a 9″ x 9″ oven-safe baking dish. Spray the baking dish lightly with non-stick spray on the bottom and sides.
Brown The Onions, Garlic And Turkey
Heat olive oil on medium heat in a large skillet. Add ½ cup of chopped onions and let them cook for about 3 minutes, stirring them as they cook and become translucent and tender.
Stir in 2 tsp. of finely minced garlic and continue to cook the onions and garlic for 1 minute, stirring them often so the garlic doesn’t burn (and become bitter).
Add the ground turkey to the onions and garlic. Cook the turkey (stirring often) until it’s fully cooked through and browned. Use a utensil to help break the turkey up into very small pieces as it cooks.
When the ground turkey has finished cooking, remove any fat or grease that has accumulated in the skillet (and discard it).
Add Veggies And Spices
Stir in a 14.5 oz. can of diced tomatoes (INCLUDING the juice), Italian seasoning, salt and black pepper. Give the mixture a quick stir to incorporate them into the turkey.
Did you know you can make your own Italian seasoning, if necessary? I have a simple recipe to make Homemade Italian Seasoning, so check it out.
Add zucchini pieces (2 medium zucchinis, cut into ¼” round slices then each round slice cut into fourths). Stir only until they’re combined with the turkey mixture. Simmer on Medium heat for about 3 minutes. Don’t overcook the zucchini, because you want it to be crisp-tender, not “mushy”.
When done, sprinkle the turkey and veggies with finely grated Parmesan cheese (for more flavor) and stir to combine.
Layer The Baking Dish
#1- Add a very light layer of the turkey mixture on the bottom of the dish. You only want enough meat, veggies and liquid to barely cover the bottom.
#2- Add HALF of the cooked, drained egg noodles on top of the bottom layer (turkey/veggies) and distribute them evenly.
#3- Cover the noodle layer with HALF of the remaining turkey/veggie mixture.
#4- Sprinkle the surface with HALF the Parmesan cheese and HALF the grated mozzarella cheese.
REPEAT the layers using the remaining ingredients (noodles, then turkey mixture, then cheeses). Now it is ready to be baked.
Time to Bake!
The baking dish should be very full once the layers are complete. In the photo below, you can see the different layers by looking at the dish from the side.
Cover the baking dish with aluminum foil. Bake the “casserole” at 375°F for 15 minutes, then remove the aluminum foil. Put the dish back in the oven and bake (uncovered) for an additional 15-20 minutes.
When it’s done, the cheese on top should be fully melted, and the Italian Turkey Noodle Bake should be completely heated through.
Serve The Italian Turkey Noodle Bake
Remove the hot baking dish from the oven and place it on a wire rack to let it cool about 3-4 minutes before serving.
Use a large spoon to “dish up” the Italian Turkey Noodle Bake onto serving plates or into serving bowls. If desired, sprinkle the top of each portion with additional Parmesan cheese for presentation.
Serve immediately while it is hot and get ready to enjoy a delicious, all-in-one meal. How can you go wrong with turkey, fresh veggies, pasta and cheese?
This meal is really satisfying, delicious and filling, so I’m confident you’ll enjoy this dinner. My husband absolutely loves it. He had seconds for dinner, and then he gobbled up the leftovers for his lunches over the next couple of days.
I hope you have the opportunity to make this simple yet satisfying meal for yourself and those you love. I trust you’ll enjoy it as much as we do.
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More GROUND TURKEY Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of ground turkey recipes, including:
- TexMex Turkey Meatloaf
- Smothered Turkey Patties
- Thai Turkey Meatballs and Zoodles
- Turkey, Feta And Spinach Burgers
- Tasty Turkey Chili
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Italian Turkey Noodle Bake is a delicious dish layered with egg noodles, ground turkey, spices, tomatoes, mozzarella, Parmesan and zucchini.
- 2 cups dried egg noodles
- 1 Tablespoon extra virgin olive oil
- ½ cup yellow onion (finely chopped)
- 2 teaspoons garlic (finely minced)
- 1 pound ground turkey
- 14.5 ounces canned diced tomatoes INCLUDING JUICE (do not drain)
- 1 teaspoon dried Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 medium zucchini sliced in ¼" rounds, then sliced in ¼'s
- 1 Tablespoon finely grated Parmesan cheese to sprinkle on turkey mixture in skillet
- 1 cup shredded mozzarella cheese *DIVIDED USE (FOR LAYERS)
- ½ cup finely grated Parmesan cheese *DIVIDED USE (FOR LAYERS)
Cook egg noodles in boiling, salted water according to pkg. directions until tender (7-8 minutes, typically). Pour noodles into a colander, spray well with cold water (to stop cooking process). Drain well. Set them aside until later.
Preheat oven to 375°F. Spray a 9" x 9" baking dish lightly with non-stick spray on bottom and sides.
Heat olive oil on medium heat in a large skillet. Add chopped onions; cook for 3 minutes, stirring often until tender and translucent. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn (and become bitter).
Add ground turkey to the skillet. Cook turkey (stirring often) until it is fully cooked and browned. Use a utensil to break up the turkey into small pieces as it cooks. When done, remove any accumulated grease from the skillet (discard it).
Stir in diced canned tomatoes (INCLUDING juice), Italian seasoning, salt and black pepper. Stir to incorporate them into the turkey. Add zucchini; stir to combine. Simmer on Medium heat for 3 minutes. When done, sprinkle with Parmesan cheese (approx. 1 Tbsp.); stir to combine.
#1- Add a light layer of turkey mixture on the bottom of the dish (only enough to barely cover the bottom). #2- Add HALF the egg noodles on top of the bottom layer; distribute evenly. #3- Cover noodle layer with HALF of remaining turkey/veggie mixture. #4- Sprinkle surface with HALF the Parmesan cheese and HALF the grated mozzarella cheese. Now REPEAT the layers using the remaining ingredients (noodles, turkey mixture, both cheeses).
Cover baking dish with foil. Bake at 375°F for 15 minutes, then remove aluminum foil. Put dish back in oven; bake (uncovered) an additional 15-20 minutes. Remove, let rest for about 3 minutes, then serve!
NOTE ABOUT THE ZUCCHINI: Trim ends off each zucchini. Cut each zucchini into round slices, each slice about ¼" thick. Cut each round into fourths.
Here’s one more to pin on your Pinterest boards!