italian baked penne freezer meals
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Baked Italian Penne {Freezer Meals} #BacktoSchool

This recipe makes enough for two pasta bakes, one for dinner right away and one to freeze for those nights you just don't have the time. Plus, you'll have two cups of pasta sauce leftover you can freeze for later too!
Course Main Dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Aubrey


  • 2-27 oz cans of tomato sauce
  • 6-8 cloves of garlic diced
  • 4 T olive oil
  • 2 large onions diced
  • 2 T dried oregano
  • 2 T dried basil
  • 2 t salt
  • 2 t pepper
  • 1 T garlic powder optional
  • 1 T onion powder optional
  • 16 oz. sliced mushrooms
  • 2 lbs Italian Seasoned ground turkey
  • 2 lbs Penne pasta
  • 4 c. shredded mozzarella


  • In a large pot heat olive oil on med heat
  • add diced onion and allow to cook for 3-4 min until softened
  • add diced garlic and be sure to stir so that it doesn't burn, allow to cook for 1 min
  • pour in tomato sauce
  • stir in oregano, basil, salt and pepper
  • bring to a boil then reduce heat and simmer while ground turkey cooks
  • place a large pan over med high heat
  • add a teaspoon of olive oil (optional) cook ground turkey breaking up as it cooks
  • cook until browned and cooked through
  • taste pasta sauce add garlic or onion powder to taste
  • also check for more salt and pepper and add to taste
  • bring water to a boil in a stock pot and cook to package directions
  • in 2 13 x 9 dishes add just enough pasta sauce to cover the bottom
  • remove 2 cups of sauce and set aside for another night
  • split the remaining pasta sauce between the two dishes
  • split the pasta and ground turkey between the dishes and toss
  • sprinkle with 2 cups of cheese each
  • Cover one dish with foil and freeze for later
  • pull the frozen dish out the night before and store in the refrigerator to defrost
  • preheat the oven to 375 degrees to cook
  • cook covered with foil for 20 to 30 minutes or until heated through
  • remove foil and bake an additional 5 minutes allowing cheese to melt