Cheesy Pizza Pasta Bake

Cheesy Pizza Pasta Bake

Enjoy the best of both worlds with this pizza and pasta dish. Our cheesy pizza pasta is a simple way to enjoy the taste of pizza without the expense of delivery or carryout. This dish is also a great way to feel as if you are indulging in a cheesy pasta dish without all of the saturated fat. Healthy pizza pastas are a great dinner for families that want to eat healthier without feeling deprived. This baked cheese pizza pasta will be a hit with kids and adults.

Cold weather brings a desire to eat foods that are comforting. This pizza pasta bake is packed with all of the things that taste most delicious when it’s chilly outside: warm pasta and gooey cheese. We’ve added vegetables to boost the nutrient content, and we chose alternative ingredients to reduce the saturated fat content and make the dish a little healthier. This means you get the feeling of warmth and coziness, without all the negative aspects found in many comfort foods.

Looking for ways to lighten up your favorite winter dishes? Try our Chicken Chili or our Pot Roast.

Cheesy Pizza Pasta Bake

Cheesy Pizza Pasta Bake

Yields: 8 | Serving size: 1 cup | Calories: 321 | Total Fat: 15 gm | Saturated Fats: 3 gm | Trans Fats: 0 gm | Cholesterol: 43 mg | Sodium: 543 mg | Carbohydrates: 28 gm | Dietary fiber: 5 gm | Sugars: 6 gm | Protein: 20 gm | SmartPoints: 9 |


  • 1 pound lean ground turkey
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black peppersalt to taste
  • 1 cup sun-dried tomatoes in olive oil, drained and coarsely chopped
  • 2 tablespoons olive oil
  • 1 medium red onion, cut into thinly sliced rings
  • 4 ounces sliced Portabella mushrooms
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup sliced black olives
  • 4 cups cooked whole grain penne
  • 24 ounce jar marinara, no sugar added
  • 1 tablespoon freshly chopped basil
  • 1 1/2 cups 2% reduced fat mozzarella cheese


Preheat oven to 400 degrees.

Cook turkey in a large skillet over medium heat, sprinkle with sage, red pepper flakes, black pepper and salt to taste. Break turkey up into chunks while cooking, continue cooking until it has lost its pink color and is cooked through. Drain and set aside.

In a medium non-stick skillet, on medium-low heat, add oil and cook onion rings until they begin to caramelize, about 10 minutes. Add mushrooms and continue cooking until mushrooms release moisture, about 5 additional minutes. Drain liquid.

Cook penne according to instructions of the box.Note: Approximately 1-1/2 cups uncooked pasta equals 4 cups cooked.

Combine in a large mixing bowl marinara, cooked penne, cooked turkey and basil, spread into a 9"x13" casserole dish. Evenly distribute remaining ingredients over penne, top with mozzarella. Bake uncovered 20-25 minutes or until cheese is hot and bubbly.

Tip: Marinara (no sugar added) - Ragu has a lite sauce if you're on a budget (who's not?); if splurging try Amy’s Organic Marinara Pasta Sauce

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23 Comments on "Cheesy Pizza Pasta Bake"

  1. Marta  July 21, 2012

    A little bit time-consuming to put together, but definitely well worth the effort.  Delicious!

  2. Jen  July 26, 2012

    This is one of the few dishes I can get all THREE of my boys to eat! Thank you:)

  3. Twinzmommy  July 26, 2012

    even my picky eaters might eat this!

  4. Jen  July 26, 2012

    Kids will love this!

  5. Sister Queen K  August 8, 2012

    Made this and substituted zucchini for bell peppers, yellow onion for purple onion and it was DELICIOUS!!!! The best!!!

    • Skinny Ms.  August 8, 2012

      Sister Queen, Love it!!! Always substitute with your favorites…now, that's smart! 🙂

  6. Molson  August 10, 2012

    YUMMMM  I love this recipe!

  7. Christie Lostracco  August 10, 2012

    Looks delicious !

  8. Michellepearson0  August 12, 2012

    Favorite recipe!

  9. Lyonna  November 13, 2012

    Should you saute the peppers as well? Didn't see in the directions where to add them.

    • Skinny Ms.  November 13, 2012

      Add the peppers when you add the remaining ingredients.

  10. John N Julie Shallow  December 13, 2012

    omg this looks so good.

  11. Jackie Byrd  January 7, 2013

    gonna try this one this week

  12. Jamie Adams  June 5, 2013

    OMG!!!! SO GOOD!!!! I added feta and put less Mozzarella. Oh so yummy!!!!

  13. Jennifer  June 12, 2013

    The recipe isn't showing up anymore for me? It did, bc I got all the ingredients? It's supposed to be dinner tonight?!!

    • Skinny Ms.  June 13, 2013

      Jennifer, It’s there now, not sure what happened. So sorry! Can you make tonight? 🙂

  14. angie  July 29, 2013

    Could you suggest a way to make it without the noodles or different noodles (looking for no gluten & lower on carbs) otherwise sounds awesome & healthy!

    • Skinny Ms.  July 30, 2013

      Sure! Angie, I would recommend a gluten-free penne.

  15. Shirley  October 25, 2013

    Found you on Pinterest and tried this today. My husband and I both liked it very much! A really nice blend of flavors. I used the ingredients I had on hand so did have to make a few changes – a yellow onion instead of red and my sage was so old that I decided to use Herbes de Provence instead. Can't believe I happened to have Herbes de Provence on hand and no sage, but it was really good in this dish! I didn't have a green bell pepper, so used one red and one orange. And my Walmart didn't have fresh basil today, so I just omitted that as there is basil in the Herbes de Provence. My husband doesn't like chicken or turkey, so he probably wouldn't have liked it as much if he'd known I sneaked the ground turkey in there, but with all those great flavors, he didn't even suspect. I did saute the peppers for just a minute or two with the onions and mushrooms and was in a hurry so just mixed everything all together before putting it in the oven and it turned out wonderful. Thanks so much for a great recipe!

    • Skinny Ms.  October 25, 2013

      Shirley, You’re welcome! Thank you for all the great tips. 🙂

  16. Michelle Leclair-Seveney  February 16, 2014

    Looks delish! Going to make this week!!

  17. Connie  April 3, 2017

    This recipe was very tasty. One note, though, that 1 1/2 uncooked penne makes more like two cups of cooked penne, not four cups as stated


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