Turkey Ratatouille Pasta Bake

  • 10MINS
  • 35MINS
  • 457KCAL

This slimming-friendly Turkey Ratatouille Pasta Bake is a delicious meal whether you’re calorie counting or following a plan like Weight Watchers.

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Easy Peasy Turkey Ratatouille Pasta Bake pinchofnom.com

NutritionPer Serving

  • Calories457
  • Carbs55g
  • Protein35g
  • Fat8.6g
  • Saturates4.5g
  • Sugars13g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This slimming-friendly Turkey Ratatouille Pasta Bake is a delicious meal whether you’re calorie counting or following a plan like Weight Watchers.

If you’re looking to include some extra veggies in your meals, then this pasta bake is perfect – the whole family will love it!

We think turkey is a much under-used and under-rated meat. Not only is it economical, but it’s so tasty and deserves to be cooked more than once a year.

If you don’t have turkey, this Turkey Ratatouille Pasta Bake would work just as well with chicken or even fish!

This pasta bake reheats well so is good for lunches the following day or a second dinner. This dish serves eight, so is an excellent way of feeding a large family whilst on a budget.

We use turkey in loads of recipes – why not try something new?

Tikka Turkey Burgers
Spiced Turkey Bites with Minty Dip
Hoisin Turkey Cucumber Cups
Turkey Burgers

What diets is this Turkey Ratatouille Pasta Bake suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions:

  • Dried Pasta

Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Turkey Ratatouille Pasta Bake recipe?

  • You need to count 9 Points per portion of this Turkey Ratatouille Pasta Bake recipe if you’re on WW Green.
  • You need to count 9 Points per portion of this Turkey Ratatouille Pasta Bake recipe if you’re on WW Blue.
  • You need to count 9 Points per portion of this Turkey Ratatouille Pasta Bake recipe if you’re on WW Purple.

Do you need any special ingredients to make Turkey Ratatouille Pasta Bake?

This delicious meal doesn’t use any fancy ingredients or equipment – you can get everything you need in the supermarket!

This recipe uses the basic ratatouille vegetables but you could add any you’ve got in the fridge.

We found that par-cooking the pasta cuts down the overall cooking time. Just make sure you don’t overcook it before it goes into the oven – sludgy pasta isn’t nice!

How many calories are in this Turkey Ratatouille Pasta Bake?

There are 457 calories per portion in this Turkey Ratatouille Pasta Bake, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Turkey Ratatouille Pasta Bake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 180 degrees. Bring a large pan of water to the boil. When boiling, add the pasta and cook for 3 minutes, drain and leave to one side.

Step 2

Return the saucepan to the heat and spray with low calorie cooking spray. Brown the turkey for 5 minutes. Chop all the veg except the carrot into small dice. Grate the carrot.

Step 3

Add the veg, herbs and crushed garlic to the pan and soften for 3 minutes.

Step 4

Return the pasta to the saucepan and stir in the passata and tinned tomatoes. Pour into a large baking dish and cover with the cheese.

Step 5

Bake for 25 minutes or until the pasta is tender and the cheese golden and bubbly.

What could I serve with this Turkey Ratatouille Pasta Bake?

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How do you know when Turkey Ratatouille Pasta Bake is cooked?

You should cook this pasta bake until the turkey is cooked through, and the pasta is al dente. The cheese on top will be golden and bubbling.

This should take approx 25 minutes in the oven (plus some time on the hob before putting the dish together for the oven).

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Turkey Ratatouille Pasta Bake in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Turkey Ratatouille Pasta Bake in the fridge for approximately 3 days or so.

Can I freeze Turkey Ratatouille Pasta Bake?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Turkey Ratatouille Pasta Bake?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Turkey Ratatouille Pasta Bake

This slimming-friendly Turkey Ratatouille Pasta Bake is a delicious meal whether you're calorie counting or following a plan like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 457
  • Carbs 55G
  • WW Points:
  • 9 Green
  • 9 Blue
  • 9 Purple

Ingredients

  • 500 grams dried pasta
  • 500 grams diced turkey
  • 500 ml passata
  • 1 tin chopped tomatoes
  • 2 courgettes
  • 1 red pepper
  • 1 yellow pepper
  • 1 carrot
  • 1 large onion
  • 3 cloves garlic Crushed
  • 140 grams reduced fat mozzarella Torn into small chunks
  • 160 grams reduced fat cheddar Grated
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 180 degrees. Bring a large pan of water to the boil. When boiling, add the pasta and cook for 3 minutes, drain and leave to one side.
  2. Return the saucepan to the heat and spray with low calorie cooking spray. Brown the turkey for 5 minutes. Chop all the veg except the carrot into small dice. Grate the carrot.
  3. Add the veg, herbs and crushed garlic to the pan and soften for 3 minutes.
  4. Return the pasta to the saucepan and stir in the passata and tinned tomatoes. Pour into a large baking dish and cover with the cheese.
  5. Bake for 25 minutes or until the pasta is tender and the cheese golden and bubbly.

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14 comments

See what others have to say

Sarah CunninghamWednesday 17th June 2020

Is the carrot chopped or grated like the other ratatouille recipe please

Reply

    SharonWednesday 17th June 2020

    Hi Sarah, the carrot is grated in this recipe. Hope you enjoy this dish!

    Reply

KarenThursday 26th December 2019

Can you freeze this

Reply

    Sharon FitzpatrickFriday 8th May 2020

    Hi Karen, yes, you can freeze the Turkey Ratatouille Pasta Bake. Just remember to freeze as soon as it’s completely cooled. Use a freezer proof container or bag and label it with what it is and the date. Hope that helps and thanks for getting in touch!

    Reply

Maureen coxonFriday 16th August 2019

Loved this dish will definitely do it again and again

Reply

    Emma TMonday 23rd September 2019

    So glad you enjoyed it!

    Reply

SamanthaTuesday 25th June 2019

Decided to make this but in my slow cooker. Cooked pasta separately before adding to mixture and deliberately not adding cheese as bulk cooking and going to freeze. Thanks for the inspiration PON.

Reply

SammiSaturday 18th May 2019

My husband can’t stomach tomatoes but is ok with passatta (odd I know) do you think the tin of tomatoes could be substituted?

Reply

LaurenSaturday 26th January 2019

Tried this with chicken instead of Turkey and it was delicous!!

Reply

Emma BishopSaturday 26th January 2019

Followed the recipe loosely. I swapped carrot for aubergine, chopped all of the veg chunky and roasted it with the dried herbs before adding it to the chopped tomatoes, passata, turkey and pasta. Turned out sooo good! Definitely will make it again! ????????????

Reply

LesleyThursday 24th January 2019

I would like to order the cook book but when I tried it would be delivered whilst I am out of the country. Not back until the middle of May. Is it best to order when I am back?

Reply

Louise WilliamsonTuesday 16th October 2018

Making this tonight. Can’t wait to try it. Pre-ordered the cook book as well ????

Reply

Emily BennettTuesday 29th May 2018

Hi, does this recipe use chunks/squares of turkey, or turkey mince? I assume chunks as it says diced but thought I better check! Thanks

Reply

DeborahSunday 4th February 2018

Hi not recipe related but I try and print where it says click to print here and it goes to a blank page happened on another recipe earlier can you let me no please as don’t think I’m doing anything wrong .

Reply

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