This Cheesy Turkey and Spinach Bake is such a comforting and simple casserole that brings together tender turkey, fresh spinach, and a generous layer of melty cheese. It’s one of those easy dishes that feels like a warm hug on a plate, perfect for busy weeknights when you want dinner ready without a lot of fuss.
I love how the turkey keeps this bake light and hearty at the same time, while the spinach sneaks in a good dose of green. The cheese on top gets nice and golden, making each bite creamy and satisfying. One tip I like is to use whatever cheese you have on hand—cheddar, mozzarella, or even a little pepper jack for a subtle kick.
My favorite way to enjoy this casserole is straight from the oven with a side of crusty bread or a simple salad. It’s the kind of meal that everyone asks for seconds on, and honestly, I can’t blame them! It’s easy, tasty, and feels just like home.
Key Ingredients & Substitutions
- Ground Turkey
- This keeps the dish light but protein-rich. If you prefer, ground chicken or even lean ground beef works well here. For a vegetarian option, try cooked lentils or chopped mushrooms to add texture.
- Spinach
- Fresh spinach adds color and nutrients. You can swap with frozen spinach—just thaw and squeeze out excess water before using. Kale or Swiss chard also make great choices if you want a bit more chew.
- Ricotta & Mozzarella Cheese
- Ricotta adds creaminess, while mozzarella gives that gooey stretch. Cottage cheese can replace ricotta if needed, though it’s a bit wetter. For mozzarella, a mild cheddar or Monterey Jack offers good melt with a different flavor.
- Heavy Cream or Milk
- Heavy cream makes the bake creamy and rich. You can use whole milk or a milk alternative like oat or almond milk for a lighter take. If you want extra creaminess, try sour cream or Greek yogurt instead.
How Do I Get the Perfect Golden, Bubbling Cheese Top?
A deliciously golden and bubbly cheese crust makes this casserole so inviting. Here’s how to get it right:
- Use a mix of cheeses like mozzarella and Parmesan for both melting and browning.
- Sprinkle the Parmesan on top just before baking to add a crisp, golden finish.
- Bake uncovered to allow moisture to evaporate, helping the top crisp up.
- For extra browning, switch your oven to broil for the last 1-2 minutes—watch closely to avoid burning.
These steps ensure you get that satisfying cheesy crust that looks as good as it tastes!
Equipment You’ll Need
- Large skillet – perfect for browning the turkey and sautéing the spinach all in one pan.
- Mixing bowl – great for combining the cheeses and cream evenly without mess.
- Wooden spoon or spatula – helps you stir ingredients gently without scratching your pan.
- Medium baking dish (around 8×8 inches) – holds the casserole perfectly for even baking.
- Grater – handy for shredding fresh mozzarella and Parmesan for the best melt and flavor.
Flavor Variations & Add-Ins
- Swap ground turkey for cooked shredded chicken or Italian sausage for a different flavor punch.
- Add sautéed mushrooms or bell peppers to sneak in more veggies and extra texture.
- Mix in some red pepper flakes or smoked paprika for a subtle spicy kick if you like heat.
- Try swapping ricotta for cottage cheese or cream cheese for a creamier, tangier bake.
Cheesy Turkey and Spinach Bake, Easy Casserole
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 pound ground turkey
- 3 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder or 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried Italian seasoning or oregano
- 1/2 cup heavy cream or whole milk
- Salt and black pepper, to taste
- Fresh parsley or basil leaves for garnish (optional)
How Much Time Will You Need?
This simple casserole takes about 10 minutes to prepare and around 25 minutes to bake. Plan on a total of 35 minutes from start to finish, including a short resting time after baking to let the flavors settle.
Step-by-Step Instructions:
1. Get Ready and Cook the Turkey:
Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish. In a large skillet, heat the olive oil or butter over medium heat. Add the ground turkey, garlic, onion powder, Italian seasoning, salt, and pepper. Cook while stirring often until turkey is fully browned and cooked through, about 5-7 minutes.
2. Add Spinach:
Stir the chopped spinach into the skillet and cook until it’s wilted, about 2-3 minutes. Take the skillet off the heat.
3. Mix the Cheeses and Cream:
In a mixing bowl, combine the ricotta cheese, heavy cream (or milk), shredded mozzarella, and half the Parmesan cheese. Stir until smooth and evenly mixed.
4. Combine Everything:
Fold the cooked turkey and spinach mix into your cheese mixture. Stir gently until everything is combined well.
5. Assemble and Bake:
Spread the turkey and cheese mixture evenly into the prepared baking dish. Sprinkle the remaining Parmesan cheese on top. Bake uncovered for 20-25 minutes, or until the top is golden brown and bubbling.
6. Rest and Serve:
Take the casserole out of the oven and let it rest for 5 minutes. Garnish with fresh parsley or basil if you like. Serve warm, perhaps with a crisp side salad or some crusty bread for dipping into the creamy goodness.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before adding it to the skillet. This prevents the casserole from becoming too watery.
Can I Substitute Ground Chicken or Beef?
Absolutely! Ground chicken or lean ground beef are great alternatives and work well with the spices and cheese in this recipe. Adjust seasoning if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Prepare This Recipe Ahead of Time?
Yes! You can assemble the casserole a day in advance and keep it covered in the fridge. When ready, bake as directed—just add a few extra minutes if baking straight from the cold dish.