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Turkey And Penne Casserole

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  Whole wheat penne 3 Cup (48 tbs)
  Olive oil 2 Teaspoon
  Ground skinless lean turkey breast 1 Pound
  Onion 1 Large, chopped
  Garlic 4 Clove (20 gm), minced
  Canned whole tomatoes 28 Ounce, drained then broken up (1 Can)
  Salt 3⁄4 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Chopped fresh oregano/2 teaspoons dried oregano 2 Tablespoon
  Part skim ricotta cheese 1 Cup (16 tbs)
  Shredded part skim mozzarella cheese 1 Cup (16 tbs)

1 Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray.
2 Cook the penne according to package directions omitting the salt, if desired. Drain and transfer to a large bowl.
3 Meanwhile, heat the oil in a nonstick Dutch oven over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, salt, and pepper; cook, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Stir in the oregano. 4 Add the turkey mixture to the penne; mix well. Stir in the ricotta and 1/2 cup of the mozzarella; transfer to the baking dish. Sprinkle with the remaining 1/2 cup mozzarella. Bake until heated through and lightly browned, about 25 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2416 Calories from Fat 581

% Daily Value*

Total Fat 67 g103.3%

Saturated Fat 29.4 g146.8%

Trans Fat 0 g

Cholesterol 380.8 mg126.9%

Sodium 3993.8 mg166.4%

Total Carbohydrates 271 g90.3%

Dietary Fiber 41.7 g166.9%

Sugars 31.6 g

Protein 214 g428.5%

Vitamin A 152.4% Vitamin C 175.7%

Calcium 210% Iron 98.1%

*Based on a 2000 Calorie diet

Turkey And Penne Casserole Recipe