Baked penne with turkey, mushroom, and roasted pepper ragu
7
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 10 • Difficulty: Easy
This family-friendly, comfort food-classic is made healthier with lean ground turkey and lots of vegetables, such as onions, cremini mushrooms, and roasted red peppers. Feel free to use any fresh vegetables you have on hand, from broccoli to kale and spinach. You'll also love the savory combination of diced tomatoes and tomato sauce in terms of both texture and flavor. And of course, two cheeses are better than one, as this recipe incorporates mozzarella and Parmesan. You can omit the turkey entirely if you'd like to make this a vegetarian entrée. Most of the prep time is very hands-off, so you'll find yourself reaching for this recipe again and again.
Ingredients
Cooking spray
2 spray(s)
Olive oil
1 tsp
Uncooked 93% lean ground turkey
0.75 pound(s)
Onion
2 medium
Cremini mushroom
8 oz
Kosher salt
1 Tbsp
Jarred minced garlic
1 Tbsp
Red pepper flakes
1 pinch(es)
Roasted red peppers (packed in water)
12 oz
Canned diced tomatoes
15 oz
Canned tomato sauce
30 oz
Italian seasoning
1 Tbsp
Fresh basil
0.5 cup(s)
Uncooked whole wheat pasta
12 oz
Shredded part skim mozzarella cheese
1 cup(s)
Grated Parmesan cheese
0.25 cup(s)
Instructions
1
Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.
2
Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.
3
Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
4
Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne, 1/2 cup mozzarella and 2 tablespoons Parmesan.
5
Spoon penne mixture into prepared dish; sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until cheese is bubbly and melted, and dish is heated through, about 25 to 30 minutes; garnish with fresh basil if desired. Yields about 1 cup per serving.
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