Economy Bites 2: Ground Turkey Penne Bake
|Lean ground turkey||1 Pound (93% Lean)|
|White onion||1⁄2 Medium, diced|
|Mushrooms||8 Ounce, chopped (1 Package, Raw)|
|Garlic||3 Clove (15 gm), diced|
|Whole wheat penne||7 1⁄2 Ounce (1 Box)|
|Tomato sauce||24 Ounce (1 Jar)|
|Parmesan cheeses||16 Ounce (1 Bottle)|
|Italian seasoning||2 Tablespoon|
|Fresh rosemary/Dried rosemary||1⁄2 Tablespoon, finely chopped|
|Olive oil||2 Tablespoon|
Preheat oven to 350
-Mix turkey in a bowl with Italian seasoning, salt and pepper to taste. Set aside.
-Dice onion, garlic, and mushrooms – sauté onions and garlic on medium heat in pot w/ olive oil for about 5 minutes, until they're soft. Add mushrooms and sauté a few minutes more, until mushrooms are brown.
-Put water on to boil for pasta
-Add turkey to pot w/ onion, garlic and mushrooms. Let it brown. Once brown (it'll take a few minutes) add jar of sauce and rosemary. Bring sauce to a boil then turn heat down and simmer.
-By now, water should be boiling. Add full box of pasta. Let sauce simmer until pasta is done.
-Once pasta is cooked (8-10 minutes) rinse it and pour it all into a glass pyrex or ceramic baking dish. Add saucey-turkey and mix. Top w/ parmesan cheese, about 3/4 a bottle to whole bottle to create a crust.
-Bake at 350 for 20 to 25 minutes, until cheese on top is golden and crispy.