Baked Penne with Turkey, Mushroom and Roasted Pepper Ragu
- Total Time
- 1:10
- Prep
- 0:20
- Cook
- 0:50
- 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.
-
cooking spray2 spray(s)
-
olive oil1 tsp, extra virgin
-
uncooked 93% lean ground turkey¾ pound(s)
-
uncooked onion(s)2 medium, chopped
-
Cremini mushrooms8 oz, thinly sliced
-
kosher salt1 Tbsp
-
minced garlic1 Tbsp
-
red pepper flakes1 pinch
-
roasted red peppers (packed in water)12 oz, drained, chopped
-
canned diced tomatoes15 oz
-
canned tomato sauce30 oz
-
Italian seasoning1 Tbsp
-
basil½ cup(s), fresh, minced (plus extra for garnish)
-
uncooked whole wheat pasta12 oz, penne, cooked according to package instructions
-
shredded part-skim mozzarella cheese1 cup(s), divided
-
grated Parmesan cheese¼ cup(s), divided
- Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.
- 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.
- Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
- 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.
- 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.