Photo of Baked penne with turkey, mushroom, and roasted pepper ragu by WW

Baked penne with turkey, mushroom, and roasted pepper ragu

6
6
3
SmartPoints® value per serving
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, 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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