Thursday, February 28, 2013

Turkey Pasta Bake

While perusing the pasta aisle of the grocery store, I spotted these adorable little pasta rings called Ditalini that I just haaaad to try. So I designed this yummy and healthy dish. I definitely need to find more reasons to use this fun little pasta guys. This recipe is a great start!

Turkey Pasta Bake

Shopping List:

1 box Ditalini Pasta

1 lb Lean Ground Turkey

3 Tbsp Extra Virgin Olive Oil (EVOO)

1 can Progresso Recipe Starter Cooking Sauce
Fire-Roasted Tomato

1 can Petite Diced Tomatoes

28oz can Tomato Puree


 2 Tsp Minced Onion, divided

2 Tbsp Oregano

2 Tbsp Crushed Red Peppers

2 Tsp Parsley Flakes, divided

2 Tsp Black Pepper

1 Tbsp Maple Syrup

1 1/2 - 2 C Shredded Mozzarella, divided

1/2 C Panko Bread Crumbs

1. Prepare pasta according to box directions. Drain. Stir in EVOO. Set aside.
2. In saute pan, brown turkey over med-high heat. Stir in 1 Tsp minced onion, 1 Tbsp oregano and 1 Tsp parsley flakes. Let cook for approx 5 mins. Set aside.
3. In sauce pan, mix Progresso Recipe Starter, petite diced tomatoes, tomato puree, salt to taste, 1 Tsp minced onion, 1 Tbsp oregano, crushed red peppers, 1 tsp parsley flakes, black pepper, and maple syrup. Let simmer over med-low heat for approx 5 mins.
4. Add ground turkey to sauce and simmer an additional 5 mins.
5. Add meat sauce mixture to cooked pasta. Add 1 - 1 1/2 C shredded mozzarella. Stir and spread in a greased glass baking dish.
6. Top with remaining 1/2 C shredded mozzarella and panko bread crumbs.
7. Bake for 25 mins at 400. Enjoy.

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