This Weight Watchers Baked Turkey and Pasta Casserole feels like comfort food but is actually low in points! Yippee….this is just the kind of Weight Watchers recipe I love, plus it is a great way to use up leftover turkey meat.
Table of Contents
WHAT KIND OF TURKEY SHOULD I EAT ON WW?
If you are new to Weight Watchers, you may not be sure of the best turkey to buy.
Ground turkey is a great substitute for ground beef and can save many points in recipes. If you purchase 98% or 99% fat-free ground turkey, it is zero points on both the purple and the blue plans.
Turkey breasts are another wonderful option as long as you buy skinless. Skinless turkey breast is also zero points on purple and blue myWW plans.
If you roast a big turkey for Thanksgiving or Christmas dinner, stick to the white meat without skin. Dark turkey meat does have points!
INGREDIENTS FOR WW BAKED TURKEY AND PASTA CASSEROLE
This recipe calls for lean ground turkey, but feel free to substitute a pound of leftover white turkey meat. It will taste even better and will use up that leftover turkey.
- Nonstick cooking spray
- 99% lean ground turkey
- Onion
- Mushrooms
- Salt
- Roasted red peppers
(packed in water)
- Minced garlic
- Red pepper flakes
- Diced tomatoes
- Tomato sauce
- Italian seasoning
- Basil
- Whole wheat pasta
- Mozzarella cheese
- Parmesan cheese
HOW TO MAKE WEIGHT WATCHERS BAKED TURKEY AND PASTA CASSEROLE
I love recipes that the whole family will enjoy, and most kids like pasta, so this one is a no-brainer. Plus, it is easy to make!
STEP ONE: BROWN MEAT
Start off by preheating the oven to 350ºF. Coat a 9 x 13 baking dish or a large casserole dish with nonstick cooking spray.
In a skillet, brown the turkey, onion, and mushroom. Make sure all the liquid has evaporated.
STEP TWO: COOK PASTA
While the meat is browning, cook the pasta according to the package directions, and then drain and set aside.
STEP THREE: ADD SEASONINGS
Add salt, garlic, red pepper flakes, roasted red peppers, diced tomatoes, tomato sauce, Italian seasoning, and basil to the turkey and veggie mixture. Stir so that everything is combined well.
Turn the heat to medium-low and simmer for 10 minutes so flavors can blend really well.
STEP FOUR: COMBINE
Now stir in cooked penne pasta, 1/2 cup mozzarella cheese, and 2 tablespoons of the grated Parmesan cheese.
Spoon the whole mixture into the baking dish.
Sprinkle with remaining mozzarella and Parmesan cheese.
STEP FIVE: BAKE
Bake until the cheese is melted and the dish is heated through. Usually, it takes about 25 minutes.
myWW BAKED TURKEY AND PASTA CASSEROLE
I love all the healthy ingredients in this casserole…except the onions! They are here for YOUR benefit since most of the population loves onions, LOL. I leave them out when I make this for dinner! I have to say…this casserole is coming in a close 2nd to my favorite..which is the Weight Watchers Chicken Enchilada Bake!
Here are a few tips for you:
- I cut this into 12 equal portions. Each portion is one serving.
- Remember that if you don't use 98% or 99% fat-free turkey, it will make a big difference in points!
- The points for this recipe are: Green=4 points, Purple=1 point, Blue=4 points.
- On the current WeightWatchers Program (2023) it is 4 points per serving.
- Nonstick Cooking Spray
- 1 pound uncooked 99% lean ground turkey
- 1 medium onion chopped
- 8 oz mushrooms thinly sliced--these can be fresh or from a can/jar
- 1 tsp salt
- 12 oz roasted red peppers packed in water, drained, chopped
- 1 Tbsp minced garlic
- 1 pinch red pepper flakes
- 15 oz canned diced tomatoes
- 30 oz canned tomato sauce
- 1 Tbsp Italian seasoning
- 1/2 teaspoon basil fresh or dry, minced
- 12 oz uncooked whole wheat pasta penne, cooked according to package instructions
- 1.5 cup shredded part-skim mozzarella cheese divided
- 1/4 cup Parmesan cheese grated, divided
-
Preheat oven to 350ºF. Coat a 9 x 13 baking dish or a large casserole dish with nonstick cooking spray.
-
In a skillet brown the turkey, onion and mushroom. Make sure all the liquid has evaporated.
-
While the meat is browning go ahead and cook the pasta according to the package directions and then drain and set aside.
-
Now add the salt, garlic, red pepper flakes, roasted red peppers, diced tomatoes, tomato sauce, Italian seasoning and basil to the turkey and veggie mixture. Stir so that everything is combined well.
-
Turn the heat to medium-low and simmer for 10 minutes so flavors can blend really well.
-
Now stir in cooked penne pasta, 1/2 cup mozzarella cheese and 2 tablespoons of the grated Parmesan cheese.
-
Spoon the whole mixture into the baking dish.
-
Sprinkle with remaining mozzarella and Parmesan cheeses.
-
Bake until cheese is melted and the dish is heated through. Usually it takes about 25 minutes.
Divide your 9x13 baking pan into 12 equal portions. One portion is a serving.
myWW Points: Blue=4 points, Green=4 points, Purple=1 point
On the current WeightWatchers Program (2023) it is 4 points per serving.
If you loved this Weight Watchers Baked Turkey and Pasta Casserole recipe be sure to check these other great dishes out:
- Weight Watchers King Ranch Chicken Casserole
- Weight Watchers Meatloaf
- Weight Watchers Chicken Enchiladas
Don't forget to PIN this for later!
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What would the points be per serving if I used extra lean ground beef?
You would have to add those extra points using the recipe builder.
How many points is this recipe and what is the serving size? I must of overlooked it.
Made this tonight. I added small can of sliced black olives and a slash of balsamic vinegar. Was wonderful!!! Thanks for the recipe.
Thanks for the recipe. You gave a new twist with roasted red peppers. It had its presence to be noticed.
Can this be made ahead of time and popped in the fridge until ready to bake?
I have not tried doing that but I would think it could be. Let me know how it works for you!
Really good recipe, although I thought the 1/2 cup of basil had to be incorrect so I only used a tsp which seemed to be ok. Otherwise this is one of my new favourites. Yummy!
Thanks so much Val for catching that mistake! Yes…1/2 cup of basil would have been a little bit too much!! I corrected the recipe. Glad you liked it!