Turkey and Vegetable Pasta Bake

Turkey and Vegetable Pasta Bake First

This is a protein packed pasta bake that the whole family will love and share.  It is delicious hot or cold and the leftovers make an awesome packed lunch.

Serves 8

Macros per portion

Calories 402.12, Fat 14.12g, Carbs 26.37g, Fiber 5.12g and Protein 39.6g


  • 2 Tbsp Olive Oil
  • 1 Medium White Onion
  • 1 Tsp Minced Garlic
  • 500g Diced Turkey Breast
  • 250g Dried Whole Wheat Penne Pasta
  • 1 Litre Chicken Stock
  • 200g Frozen Peas
  • 175g Broccoli
  • 2 Large Eggs
  • 400g 0% Fat Free Yoghurt
  • 200g Be Good to Yourself Reduced Fat Mature Cheddar Grated

You will need:

  • Pre heated Oven 200C Conventional and 180C Fan
  • Large Sauce Pan
  • Small Bowl
  • Sharp Kitchen Knife
  • Vegetable Chopping Board
  • Spatula
  • Scales and Measuring Jug
  • Large Mixing Bowl
  • Whisk
  • Greased Lasagne Dish
  • Put your oil in pan over a medium heat

  • Add you onion and garlic and cook for 3 – 5 minutes

    Then remove from the pan pop in a bowl and set aside

  • Add your turkey and cook

  • Until white all over

  • Add your hot chicken stock

  • Then add your penne pasta.  Simmer for 8 minutes

  • Then add you peas and cook for 3 minutes

  • Then add your broccoli and simmer for 2 mins

  • Crack your eggs in mixing bowl

  • Add the greek yoghurt and 150g of the grated cheese and whisk until well combined

  • Strain pan contents in colander

  • Back in your large pan add the strained colander contents, cheese and yoghurt mix and onions and garlic and stir until pasta evenly coated

  • Pop in lasagne dish and sprinkle over leftover 50g of grated cheese

    Pop in middle of oven and bake for 15 minutes until golden

  • When cooked remove from oven and serve.

    Keep any leftovers in an airtight container in the fridge.

    Please note you can only re heat turkey once


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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