Ingredients

The following ingredients have 8 Servings
  • 1 lb ground turkey (extra lean)
  • 3 cups (10 oz) whole wheat penne/fusilli pasta (uncooked)
  • 4 - 5 cups kale ( stems removed & chopped)
  • 1 large onion ( finely chopped)
  • 4 large garlic cloves ( minced)
  • 1 tbsp olive oil ( extra virgin)
  • 1 tbsp oregano (dried)
  • 1 tsp rosemary (dried)
  • 1 tsp basil (dried)
  • Pinch of red pepper flakes
  • 1/2 tsp salt
  • Ground black pepper ( to taste)
  • 28 oz tomato sauce (low sodium)
  • 1 tbsp honey or maple syrup
  • 1 tbsp balsamic vinegar
  • 1 cup pasta water
  • 2 cups 6 oz mozzarella cheese (shredded & divided)
  • 1/3 cup Italian parsley (chopped)
  • Cooking spray (I use Misto)

Instruction

  • Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
  • In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 - 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
  • Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
  • Now add cooked pasta and stir to combine more.
  • Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
  • Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!