Baked penne with turkey, mushroom, and roasted pepper ragu
4
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, extra virgin
Uncooked 93% lean ground turkey
¾ pound(s)
Onion
2 medium, chopped
Cremini mushroom
8 oz, thinly sliced
Kosher salt
1 Tbsp
Jarred minced garlic
1 Tbsp
Red pepper flakes
1 pinch(es)
Roasted red peppers (packed in water)
12 oz, drained, chopped
Canned diced tomatoes
15 oz
Canned tomato sauce
30 oz
Italian seasoning
1 Tbsp
Fresh 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
