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Cheesy White Bean Tomato Turkey Bake

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cheesy white bean turkey bake

Caramelized onions, Italian season ground turkey, and the most amazing saucy beans all tucked under a bed of melty mozzarella and parmesan: you have to make this Cheesy White Bean Tomato Turkey Bake tonight!!

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Beans are so underrated, if you ask me. Packed with protein, super versatile, and honestly just all around delicious: there’s nothing I don’t like about a good white bean dish. In Italian cooking, or at least ~Americanized~ Italian cooking, we often resort to pasta, a grain, veggies, or meat to be the star. Although delicious, it’s sometimes nice to mix it up.. ya know?? That’s why I whipped up this Cheesy White Bean Tomato Turkey Bake. I like to think of it as a cross between your classic lasagna and a healthier, more protein packed dinner. With an easy base of super garlicky crushed tomatoes, some juicy ground turkey, and a ton of melty, crispy cheese on top? There’s nothing that beats this one. You have to try it!

 Caramelized onions, Italian season ground turkey, and the most amazing saucy beans all tucked under a bed of melty mozzarella and parmesan: you have to make this Cheesy White Bean Tomato Turkey Bake tonight!!

the breakdown…

This Cheesy White Bean Tomato Turkey Bake is one of the easiest, cozy weeknight dinners on my site. Start off by sauteing some onion in some olive oil or butter. Tbh, this is how most of my recipes start… but I’m definitely not mad about it. Then, after your onion has had some time to start softening, go ahead with that ground turkey. I like to use ground turkey for this recipe, as opposed to chicken, pork, or beef. Turkey is a lighter option than your traditional red meat, yet, if you get the 93% lean (or lower) variety, it still has tons of flavor — more than chicken, if you ask me. That being said, if you have some ground beef sitting in your fridge just waiting to be used up… you do you!! This is a super customizable dish. 

Speaking of customizable, this Cheesy White Bean Tomato Turkey Bake is the perfect canvas for throwing in just about any veggies you would like. Maybe you have some cauliflower in your fridge, or maybe some zucchini, carrots, or mushrooms? Whatever it may be, you could totally saute up just about any veggie in with the onions. You could even stir in some spinach instead of basil… I’m all about the greens!!

 Caramelized onions, Italian season ground turkey, and the most amazing saucy beans all tucked under a bed of melty mozzarella and parmesan: you have to make this Cheesy White Bean Tomato Turkey Bake tonight!!

get that sauce going…

Once your turkey is browned, it’s time to get started on the sauce. Go in with some tomato paste and pumpkin — the ultimate duo to thicken a tomato sauce — and then of course some garlic, oregano, salt, pepper, and red pepper flakes for tons of flavor. You could also throw in some Italian seasoning, if you have some, but it’s not necessary. Recently, I’ve been loving playing around with chopping my garlic instead of using my mincer. While mincing is still a good method, I’ve found that if you smash the garlic with the back of your knife and then finely dice it up you get MUCH more flavor out of each clove. If you’re working on your knife skills, this is a great way to get started!! Cook until all those flavors get all toasty and then go in with the liquids!

I use stewed tomatoes for this Cheesy White Bean Tomato Turkey Bake, as opposed to the pre-diced variety. I find that smashing the stewed tomatoes with the back of a fork or a potato masher is a much better way to get that authentic Italian style sauce… plus it’s still so easy. I mean, I’m still totally pro canned tomatoes!! 

to finish things off…

Next up, throw in those beans, some water to keep things hydrated, and some basil for a pop of freshness. Mix it all up and then get it ready for the oven. I’m talking tons of mozzarella and a good amount of parmesan. The mozzarella is the best for that ultimate cheese pull, while the parmesan has the best little bite. It’s a dreamy combo… don’t skimp on it!! After 8-10 minutes in the oven, your skillet should be cheesy, bubbly, crispy… and omg your house will smell amazing. This is seriously a dreamy meal.

 Caramelized onions, Italian season ground turkey, and the most amazing saucy beans all tucked under a bed of melty mozzarella and parmesan: you have to make this Cheesy White Bean Tomato Turkey Bake tonight!!

how to serve it up…

This Cheesy White Bean Tomato Turkey Bake is the perfect weeknight dinner. It’s a bit lighter (and just more unique) than your typical lasagna, but it’s still the perfect dish to make for the whole family. You could even bring this to a friend’s house… it’s the perfect make-ahead or to-go meal! I like to serve it up with a simple side salad, some quinoa, or some roasted vegetables for an easy well-rounded meal. You could also go with an Italian style dinner party and make my Healthier Italian Stuffed Eggplants and a crostini with it. However you serve it up, though, I know it will be a crowd pleaser!

I hope you love this Cheesy White Bean Tomato Turkey Bake as much as I do! Let me know what you think in the comments below:))

Cheesy White Bean Tomato Turkey Bake

Recipe by Annie PatrickCourse: Main CourseCuisine: Italian, AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Caramelized onions, Italian season ground turkey, and the most amazing saucy beans all tucked under a bed of melty mozzarella and parmesan: you have to make this Cheesy White Bean Tomato Turkey Bake tonight!!Caramelized onions, Italian season ground turkey, and the most amazing saucy beans all tucked under a bed of melty mozzarella and parmesan: you have to make this Cheesy White Bean Tomato Turkey Bake tonight!!

Ingredients

  • 2 tbsp olive oil or butter

  • 1 sweet onion, finely diced

  • 1 lb ground turkey*

  • 2 tbsp tomato paste

  • ¼ cup pumpkin puree

  • 4 cloves garlic, finely diced

  • 1 tsp dried oregano*

  • ½ tsp fennel seeds

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • 1 28 oz can stewed tomatoes

  • 2 15 oz cans white beans, rinsed and drained

  • 1 tbsp Worcestershire sauce

  • ½ cup loosely packed fresh basil, torn

  • ½ cup parmesan cheese, shredded

  • 1 cup mozzarella cheese, shredded

Instructions

  • Preheat the oven to 425 degrees.
  • In a large cast iron (or other ovenproof) skillet, heat the olive oil or butter over medium-high heat. Once hot, toss in the onion and saute for 2-3 minutes. Then, toss in the ground turkey and cook for another 2-3 minutes, breaking it up with a spoon. Once the turkey is browned, mix in the tomato paste, pumpkin, garlic, oregano, fennel seeds, salt, pepper, and red pepper flakes. Cook for another minute, or until the garlic is fragrant.
  • Pour the stewed tomatoes in with the turkey. With the back of a fork or a potato masher, smash the tomatoes until a chunky sauce-like consistency forms. Stir in the beans, Worcestershire sauce, and basil and bring to a boil. Then, remove from heat.
  • Top the skillet with the parmesan and mozzarella. Transfer the skillet to the oven and bake for 10 minutes. Then, switch the oven to broil and broil for an additional 3-4 minutes, or until the cheese is melted and bubbly. Serve and enjoy!

Notes

  • I like to use 93% lean turkey, as I think it has more flavor than 99% lean. Either will work, though.
  • Instead of oregano, Italian seasoning is also delicious in this.
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