Let’s start by bringing a pot of salted water to a boil and cooking 1/2 a pound of mini farfalle.

Al dente works best for this recipe, as we will also be baking our pasta!

Heat a tablespoon of olive oil over medium heat, and sauté 1 diced, medium onion….

1 shredded carrot…

And 1 clove of minced garlic in an oven proof skillet.

Cast iron is my favorite, but you could also use a stainless steel skillet. Just wrap the handle in foil if it has a rubber coating!

Next brown and season 1 pound of ground turkey with 1 tablespoon of Italian seasoning, salt and pepper to taste.

Once your turkey has cooked through, take your skillet off the heat and layer 1 cup of thawed, frozen chopped spinach on top.

Layer your cooked mini farfalle over the spinach…

And 1 jar of your favorite marinara sauce on top of your pasta!

Dollop some ricotta cheese on top…

And last but not least, top it all with a few handfuls of parmesan cheese!

Pop this into a 400 degree oven for 20 -25 minutes…

Or until this happens.

Hummina, hummina, hummina!

Dinner is on the table and can you believe it, you might even have time to catch up on Housewives!



  • Serves 6
  • 1/2 pound cooked, mini farfalle
  • 1 medium, diced onion
  • 1 shredded carrot
  • 1 clove of garlic, minced
  • 1 pound ground turkey
  • 1 cup frozen spinach, thawed
  • 1 jar marinara sauce
  • ricotta cheese
  • parmesan cheese, shredded
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste

2 Responses to Baked Mini Farfalle

  1. Donna says:

    I’m going to try this one too!

  2. Jessica says:

    Don’t know if I would call that packed with veggies, but love the skillet idea. I was so dumb to get rid of my cast iron when we lived in a really dinky house. What was I thinking. Must get more…

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