A lighter, high-protein version of baked penne that uses extra-lean turkey, lots of vegetables, reduced-fat cheese, and a rich roasted pepper tomato ragù.
Servings
6 servings
Time
Prep: 25 minutes
Cooking: 45 minutes
Baking: 20 minutes
Total: About 1 hour 30 minutes
Ingredients
Pasta
340 g (12 oz) whole-wheat penne
Water for boiling
1 tsp salt
Turkey & Mushroom Ragù
450 g (1 lb) extra-lean ground turkey (93–99% lean)
1 tsp olive oil
1 large onion, finely diced
3 garlic cloves, minced
300 g mushrooms, finely chopped
2 roasted red peppers (jarred or homemade), diced
1 can (400 g / 14 oz) crushed tomatoes
2 tbsp tomato paste
½ cup low-sodium chicken broth
1 tsp Italian seasoning
1 tsp dried oregano
½ tsp smoked paprika
½ tsp chili flakes (optional)
1 tsp Worcestershire sauce
Salt and pepper to taste
Cheese Layer
1 cup part-skim ricotta cheese
½ cup non-fat Greek yogurt
½ cup grated Parmesan cheese
1 egg
1 tbsp chopped parsley
Topping
1 cup reduced-fat mozzarella cheese, shredded
2 tbsp Parmesan cheese
Fresh parsley or basil
Step 1: Roast the Peppers (Optional Homemade)
If using fresh peppers:
Preheat oven to 220°C (425°F).
Place 2 large red bell peppers on a baking tray.
Roast for 25–30 minutes until charred.
Place in a covered bowl for 10 minutes.
Peel off skins, remove seeds, and dice.
This creates a sweeter, deeper flavor than raw peppers.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Add penne.
Cook 2 minutes less than package directions.
Drain and reserve ½ cup pasta water.
The pasta will finish cooking in the oven.
Step 3: Make the Turkey Ragù
Heat a large Dutch oven or deep skillet.
Add:
Olive oil
Onion
Cook 5 minutes until softened.
Add:
Garlic
Cook 30 seconds.
Add:
Ground turkey
Break apart with a wooden spoon.
Cook 6–8 minutes until no longer pink.
Step 4: Build Flavor
Add:
Mushrooms
Cook 8–10 minutes.
Allow mushrooms to release moisture and caramelize.
Add:
Roasted peppers
Tomato paste
Cook 2 minutes.
This step intensifies the sauce flavor.
Step 5: Simmer the Sauce
Add:
Crushed tomatoes
Chicken broth
Italian seasoning
Oregano
Smoked paprika
Chili flakes
Worcestershire sauce
Bring to a gentle simmer.
Reduce heat.
Cook uncovered for 20–25 minutes.
Stir occasionally.
The sauce should become thick and rich.
Season with:
Salt
Black pepper
Taste and adjust.
Step 6: Prepare the Ricotta Mixture
In a bowl combine:
Ricotta
Greek yogurt
Parmesan
Egg
Parsley
Mix until smooth.
The Greek yogurt increases protein while reducing calories.
Step 7: Combine Pasta & Ragù
Add cooked penne to the ragù.
Mix thoroughly.
If too thick:
Add a splash of reserved pasta water.
The sauce should coat every piece of pasta.
Step 8: Assemble
Preheat oven to 190°C (375°F).
Lightly spray a 9×13-inch baking dish.
Layer 1
Spread half the pasta mixture.
Layer 2
Spread all ricotta mixture.
Layer 3
Add remaining pasta mixture.
Layer 4
Top with:
Reduced-fat mozzarella
Parmesan
Step 9: Bake
Bake uncovered for:
20–25 minutes
Until:
Cheese is melted
Edges are bubbling
Top is lightly golden
For extra browning:
Broil for 2–3 minutes.
Watch carefully.
Step 10: Rest
Allow casserole to rest:
10 minutes
This helps slices hold together.
Serving Suggestions
Serve with:
Mixed green salad
Roasted broccoli
Steamed asparagus
Cucumber and tomato salad
These add volume with very few additional calories.
Approximate Nutrition (Per Serving)
Nutrient Amount
Calories 380–430
Protein 33–38 g
Carbohydrates 35–40 g
Fat 10–13 g
Fiber 6–8 g
Weight Watchers-Friendly Tips
Use 99% lean turkey for the lowest points.
Choose whole-wheat penne for more fiber and satiety.
Use reduced-fat mozzarella.
Replace some pasta with roasted zucchini or cauliflower for an even lighter version.
Add extra mushrooms to increase volume without significantly increasing calories.
Chef’s Enhancement
For restaurant-quality flavor without many extra calories:
Add 1 tsp balsamic vinegar at the end of simmering.
Finish with fresh basil.
Use fire-roasted crushed tomatoes.
Stir in a handful of spinach before baking.
The result is a hearty, cheesy baked pasta with rich ragù flavor, plenty of protein, and a much lighter nutritional profile than traditional baked penne.
