Cheesy Italian One Pan Quinoa Casserole

An Italian quinoa casserole with ground turkey in a white glass baking dish right out of the oven on a counter with a crispy cheesy top.

Cheesy Italian One Pan Quinoa Casserole

This cheesy Italian quinoa casserole combines ground beef or turkey, hidden lentils, veggies, marinara, quinoa, and plenty of melted cheese for a cozy one-pan dinner with extra protein and fiber. {Gluten-Free}

Course Main Course

Cuisine Italian

Keyword easy dinner meal, fall and winter recipes, healthy comfort food, high protein and fiber dinner, low prep dinner

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings servings

Calories 499kcal

Author Alex Evink, MS, RD

Ingredients

1 pound lean ground turkey or ground beef
1 cup uncooked quinoa, rinsed or use pre-rinsed
8 ounces mushrooms, finely chopped
1 small or medium yellow onion, finely diced
2 bell peppers, finely diced
2 medium carrots, finely diced
5 cloves garlic, minced
15 ounces canned brown lentils, drained and rinsed
2 cups marinara sauce I love Rao's!
1 cup low sodium beef broth
1½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil or avocado spray

To Finish (Optional)

Fresh basil
Balsamic Glaze
Red Pepper Flakes

Instructions

Preheat oven to 400°F.
Heat a large skillet over medium-high heat. Spray with avocado oil spray. Add the ground turkey or beef, onion, mushrooms, bell peppers, and carrots. Add in seasonings. Cook until the meat is browned and the vegetables begin to soften, about 7–8 minutes.
Add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the drained lentils and use the back of a wooden spoon, a potato masher, or spatula to lightly mash some of the lentils into the ground meat. Turn off the heat.
Add the rinsed uncooked quinoa to the baking dish.
Spread the beef and vegetable mixture over the quinoa.
Whisk together the marinara and beef broth. Pour evenly over the casserole and gently stir just enough to make sure the quinoa is submerged in liquid.
Cover tightly with foil and bake for about 40 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
Remove the foil and sprinkle with the mozzarella and Parmesan. Return to the oven uncovered for about 5–10 minutes, until the cheese is melted.
Broil for 2–4 minutes until the top is bubbly and lightly browned. Let sit for about 5–10 minutes before serving. Finish with optional balsamic glaze, fresh basil, and red pepper flakes!
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

Nutritional information is just an estimation. I have also tested this recipe with 1 1/2 cups of quinoa, 2 cups of broth and 2 cups of marinara for a more substantial meal (if preferred).

Nutrition