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Turkey And Penne Casserole

fast.cook's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey

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