1. Preheat oven to 375°F (190°C).
2. Cook ground turkey in a large skillet over medium heat, breaking it up well, until properly browned with no large chunks remaining.
3. Add the sliced fennel, onion, and garlic to the skillet. Cook for 5 to 7 minutes until the vegetables are tender and starting to turn golden at the edges.
4. Stir in the diced tomatoes with their juices, chicken broth, thyme, paprika, salt, and pepper. Simmer for 10 minutes until the sauce reduces slightly.
5. Remove from heat and stir in the cooked pasta until evenly combined.
6. Transfer the mixture to a casserole dish and spread evenly. Scatter Parmesan generously over the top.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
8. Let cool for a few minutes before serving.

Nutrition Information (Per Serving):

• Calories: 430
• Carbohydrates: 38g
• Protein: 36g
• Fat: 14g
• Fiber: 5g
• Sodium: 680mg
• Vitamin C: 20% DV | Calcium: 22% DV | Iron: 15% DV

Notes:

• Slice the fennel thin and evenly — thick pieces won’t soften properly during cooking.
• Freshly grated Parmesan melts and browns far better than pre-shredded bag cheese.
• Make sure the sauce looks slightly looser than you think before baking — the pasta keeps absorbing liquid in the oven.
• 93% lean ground turkey keeps things moist — extra-lean tends to dry out during baking.

Storage Tips:

• Refrigerate covered for up to 3 days.
• Freeze unbaked for up to 2 months — thaw overnight in the fridge before baking.
• Reheat covered with foil in a 350°F oven for 15 minutes, or microwave individual portions covered with a damp paper towel.
• Add a small splash of chicken broth before reheating if the pasta looks dry.

Serving Suggestions:

• Serve with a simple green salad dressed with lemon vinaigrette to cut through the richness of the casserole.
• Crusty Italian bread on the side is perfect for scooping up the tomato sauce from the edges of the dish.
• A glass of sparkling water with lemon keeps the meal feeling fresh and balanced.
• Finish each serving with a little extra freshly grated Parmesan and a crack of black pepper right at the table.

Mix It Up:

• Crispy Crumb Turkey and Fennel Bake: Top with breadcrumbs mixed with extra Parmesan and a drizzle of olive oil before baking for a satisfying crunchy crust.
• Festive Turkey Pasta Casserole: Add frozen peas and a pinch of red pepper flakes for a colorful, crowd-pleasing holiday version.
• Creamy Turkey and Fennel Casserole: Stir in a quarter cup of heavy cream with the tomatoes for a richer, silkier sauce with minimal extra effort.
• Turkey Fennel and Cauliflower Bake: Swap the pasta for cauliflower florets for a satisfying low-carb version that delivers all the same comfort.

What Makes This Recipe Special: This turkey and fennel casserole brings together classic Italian flavors — sweet cooked fennel, savory ground turkey, bright tomatoes, and nutty Parmesan — in a format that’s genuinely weeknight-friendly without sacrificing any of the depth or satisfaction of a longer-cooked dish. The two-stage baking method of covered then uncovered gives you a casserole that stays moist and tender inside while developing that irresistible golden, bubbly top that makes people reach for seconds before they’ve finished their first plate. It’s a dish that earns a permanent spot in your regular dinner rotation after just one bite.