Give your go-to lasagna the week off, and try this hearty, meaty baked pasta that's easier to make and also a crowd-pleaser.

Adam Dolge
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Credit: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall

Recipe Summary

15 mins
30 mins
Serves 5


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Cook shell pasta according to package directions; drain and cover to keep warm.

  • While pasta cooks, heat olive oil in a large skillet over medium. Add onion, and cook, stirring often, until translucent, about 3 minutes. Add minced garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Add ground turkey, and cook, stirring often, until turkey is browned and cooked through, about 5 minutes. Working in batches, add chopped Swiss chard and cook, stirring constantly, until wilted, about 2 minutes. Sprinkle mixture with salt and pepper. Stir in marinara sauce, and bring mixture to a boil. Remove from heat, and add 1/4 cup of the chopped fresh basil. Stir to combine.

  • Stir together pasta and marinara mixture in a lightly greased 13- x 9-inch baking dish until combined. Top mixture with shredded mozzarella, and bake in preheated oven until cheese is melted, about 5 to 7 minutes. Sprinkle with remaining 1/4 cup fresh basil leaves, and serve hot.

Nutrition Facts

449 calories; fat 18g; protein 31g; carbohydrates 41g; fiber 4g.