Southwestern Turkey Pasta Bake

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With a flavorful southwestern-inspired sauce, pasta, and turkey breast, this gluten free dinner is easy-to-make, budget friendly, and the whole family will love it!


  • 4 turkey breasts (about 11.5 lb)
  • 1216 ounces gluten free spaghetti*
  • ½ cup butter, unsalted
  • 1 green bell pepper, seeded and chopped
  • ½ onion, diced
  • 2 garlic cloves, chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 12 6-oz. can tomato paste
  • ½ cup corn starch
  • 4 cups milk
  • 1 14.5-oz. can diced tomatoes, drained
  • 2 cups cheddar or monterey jack cheese
  • Chopped cilantro, optional


  1. Preheat oven to 350°F.
  2. Bring a pot of salted water to a boil. Cook pasta per package package directions; drain.
  3. While the pasta water is heating up, lightly season the turkey breasts with salt and pepper. Add a small amount of olive oil to a dutch oven and saute the turkey breast until cooked through. (For faster cooking, cut them into slices first.) Remove from the stove and shred. Set aside.
  4. Melt the butter in that same pan over medium heat. Add the green pepper and onion; saute for about 5 minutes until tender. Mix in the garlic, cumin, chili powder, and salt. Add the tomato paste and cook, stirring constantly until well blended.
  5. Whisk in the corn starch until smooth. Gradually whisk in milk. (I add about ¾ cup of milk at a time, stirring well after each addition.) Cook, whisking, until thickened, about 3-5 minutes.
  6. Remove from heat; add diced tomatoes, 1 cup of cheese, spaghetti noodles and turkey breast.
  7. Scrape into a 9×13” baking dish. Bake until bubbly about 20 minutes. Remove from the oven and sprinkle with the remaining cheese. Let stand for about 10 minutes before serving.


*use 16 ounces if you want to make the meal last longer

Note: you can use chicken breast as a substitute for the turkey.