Ingredients
The following ingredients have 1 Servings
- 2 spray(s) Cooking spray
- 1 tsp Olive oil extra virgin
- 0.75 pound(s) Uncooked 93% lean ground turkey
- 2 medium Uncooked onion(s) chopped
- 8 oz Cremini mushroom(s) thinly sliced
- 1 Tbsp Kosher salt
- 1 Tbsp Minced garlic
- 1 pinch(es) Red pepper flakes
- 12 oz Roasted red peppers (packed in water) drained, chopped
- 15 oz Canned diced tomatoes
- 30 oz Canned tomato sauce
- 1 Tbsp Italian seasoning
- 0.5 cup(s) Basil fresh, minced (plus extra for garnish)
- 12 oz Uncooked whole wheat pasta penne, cooked according to package instructions
- 1 cup(s) Shredded part-skim mozzarella cheese divided
- 0.25 cup(s) Grated Parmesan cheese divided
Instruction
- Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.
- 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.
- Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
- 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.
- 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.
