Turkey And Penne Casserole
|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)|
|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.