This baked spaghetti casserole combines tender spaghetti in creamy Parmesan sauce with a savory ground turkey bolognese, then baked under a golden layer of melted cheddar and mozzarella. It's a complete one-dish meal that reheats beautifully.
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In a large skillet over medium-high heat, add olive oil and ground turkey. Break up the meat as it cooks.
Season the turkey with garlic powder, onion powder, and paprika. Add the diced green pepper, onion, and 3 cloves of minced garlic. Sauté until the turkey is browned and the vegetables are tender.
Pour in the marinara sauce, stir to combine, and let the sauce simmer while you prepare the other components.
Cook spaghetti according to package directions. Drain and set aside.
In a separate large pot or Dutch oven, melt the butter over medium heat.
Stir in the heavy cream and bring the mixture to a gentle boil.
Once boiling, add 2 cloves of minced garlic and the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Add the cooked spaghetti to the cream sauce and toss with tongs until fully coated.
Pour the spaghetti and cream sauce mixture into a large baking dish, spreading it into an even layer.
Top the spaghetti with the ground turkey meat sauce, spreading it evenly over the pasta.
Sprinkle the shredded cheddar cheese and then the shredded mozzarella cheese over the top.
Garnish with dried parsley.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving.
Store covered in the refrigerator up to 3 days. Reheat in a 350°F oven until warmed through, about 20 minutes. Freeze up to 3 months.
9x13-inch baking dish · Large skillet or Dutch oven
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add 10–15 minutes to baking time if baking from cold.
Yes. Use 1 lb ground beef (80/20 blend works well) and follow the same browning and seasoning steps.
Bake until the cheese on top is golden and bubbling at the edges, and the internal temperature reaches 165°F.
Yes. Freeze unbaked or baked (cool first), wrapped tightly in foil. Thaw overnight in the fridge before baking or reheating.
Use all mozzarella, or substitute with provolone, Monterey Jack, or a blend of any melting cheese.
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