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 turkey and lots of vegetables. Use any combination of vegetables you have on hand.
Ingredients
Cooking spray
2 spray(s)
Olive oil
1 tsp(s)
Uncooked 93% lean ground turkey
¾ pound(s)
Onion
2 medium, chopped
Cremini mushrooms
8 oz, thinly sliced
Kosher salt
1 tbsp(s)
Minced garlic
1 tbsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Roasted red peppers (packed in water)
12 oz, drained, chopped
Canned diced tomatoes
15 oz
Canned tomato sauce
30 oz
Italian seasoning
1 tbsp(s)
Fresh basil
½ cup(s), fresh, minced (plus extra for garnish)
Uncooked whole wheat pasta
12 oz, cooked according to package instructions
Shredded part-skim mozzarella cheese
1 cup(s), divided
Grated Parmesan cheese
¼ cup(s), divided
Instructions
1
Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.
2
Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.
3
Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
4
Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne, 1/2 cup mozzarella and 2 tablespoons Parmesan.
5
Spoon penne mixture into prepared dish; sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until cheese is bubbly and melted, and dish is heated through, about 25 to 30 minutes; garnish with fresh basil if desired. Yields about 1 cup per serving.
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