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Baked Penne with Turkey, Mushroom and Roasted Pepper Ragu

6
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 turkey and lots of vegetables. Use any combination of vegetables you have on hand.

Ingredients

cooking spray

2 spray(s)

olive oil

1 tsp, extra virgin

uncooked 93% lean ground turkey

¾ pound(s)

uncooked onion(s)

2 medium, chopped

cremini mushroom(s)

8 oz, thinly sliced

kosher salt

1 Tbsp

minced garlic

1 Tbsp

red pepper flakes

1 pinch

roasted red peppers (packed in water)

12 oz, drained, chopped

canned diced tomatoes

15 oz

canned tomato sauce

30 oz

Italian seasoning

1 Tbsp

basil

½ cup(s), fresh, minced (plus extra for garnish)

uncooked whole wheat pasta

12 oz, penne, cooked according to package instructions

shredded part-skim mozzarella cheese

1 cup(s), divided

grated Parmesan cheese

¼ cup(s), divided

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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