Bubbly Turkey, Spinach & Artichoke Penne Bake

Make it

Instructions

1. 01

   Set up the oven and baking dish

   Position a rack in the center of the oven and heat it to 400°F. Lightly coat the bottom and sides of a 9-by-13-inch baking dish with 1 tbsp olive oil. Set a large pot, colander, large skillet, and heatproof mixing bowl beside the stove; wash and dry the produce before cutting. | Why: Greasing the dish now prevents sticking and makes assembly seamless.

2. 02

   Boil the penne

   Bring 3 qt water to a rolling boil in the large pot over high heat. Stir in 2 tsp kosher salt, then add 12 oz penne pasta and stir immediately. Cook until the center is just firmer than al dente, about 2 minutes less than the package directs, usually 8 to 9 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta thoroughly in the colander; do not rinse. | Why: Slightly undercooking the pasta lets it finish perfectly in the bubbling sauce rather than becoming soft.

3. 03

   Build the turkey-artichoke sauce

   Heat the large skillet over medium-high heat. Add 1 lb ground turkey and cook, breaking it into small crumbles, until no pink remains and the thickest crumbles reach 165°F, 5 to 6 minutes. Add 1 yellow onion, finely diced, and cook until softened and translucent, about 4 minutes. Stir in 3 cloves garlic, minced, 2 tsp Italian seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper; cook until fragrant, 30 seconds. Pour in 24 oz marinara sauce and 14 oz artichoke hearts, drained, patted dry, and quartered. Simmer over medium-low heat until the sauce lightly thickens, about 5 minutes. Fold in 5 oz baby spinach a handful at a time until wilted, about 2 minutes. Taste and adjust seasoning only if needed. | Why: Browning the turkey first builds savory flavor, while adding spinach at the end keeps its color and fresh character.

4. 04

   Assemble the casserole

   Add the drained penne to the skillet sauce and toss until coated, loosening with a splash of reserved cooking water only if the mixture seems dry. Transfer half of the mixture to the greased baking dish. Sprinkle with 4 oz low-moisture mozzarella cheese, shredded, and 1 oz Parmesan cheese, finely grated. Add the remaining pasta mixture and cover evenly with 4 oz low-moisture mozzarella cheese, shredded, and 1 oz Parmesan cheese, finely grated. | Why: Layering some cheese through the center creates stretchy pockets, while the top layer browns into an irresistible crust.

5. 05

   Bake, rest, and serve

   Bake uncovered on the center rack until the sauce bubbles around the edges and the cheese is melted with deep golden spots, 18 to 22 minutes. Remove the dish to a heatproof surface and rest for 10 minutes so the sauce settles. Scatter 2 tbsp fresh basil, thinly sliced, over the top, then scoop into 6 warm bowls and serve. | Why: A brief rest keeps each serving saucy and cohesive instead of runny.