GROUND TURKEY PASTA BAKE (HEALTHY CASSEROLE)
Ground Turkey Pasta Bake is a healthy casserole made with ground turkey meat, whole wheat pasta, kale, and a light sprinkling of bubbly melty cheese. This is an easy restaurant-quality dinner made with kitchen staples!
Provided by Olena Osipov
Categories Casserole
Time 45m
Number Of Ingredients 19
Steps:
- 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!
Nutrition Facts : Calories 348 kcal, Sugar 6 g, Sodium 489 mg, Fat 9 g, SaturatedFat 4 g, Carbohydrate 39 g, Fiber 5 g, Protein 28 g, Cholesterol 48 mg, ServingSize 1 serving
HEALTHY GROUND TURKEY AND VEGETABLE PASTA BAKE
Ground turkey, vegetables, and noodles are a winning combination when topped with Mexican cheese in this hearty baked casserole dish.
Provided by ladyindigo
Categories Ground Turkey
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until cooked but not quite all the way done, about 6 minutes. Drain and set aside.
- Heat oil in a large deep skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, onion, celery, and garlic and reduce heat to medium-low. Cook until all of the vegetables have softened, about 5 minutes. Stir in spaghetti sauce, Parmesan cheese, and Italian seasoning; remove from heat.
- Combine drained rotini, sauce mixture, eggplant, and zucchini in the prepared baking pan. Mix well and top with shredded cheese.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, 30 to 45 minutes.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 27.5 g, Cholesterol 59 mg, Fat 13.9 g, Fiber 4.7 g, Protein 20.7 g, SaturatedFat 5.4 g, Sodium 587 mg, Sugar 9.7 g
HEALTHY GROUND TURKEY AND VEGETABLE PASTA BAKE
Ground turkey, vegetables, and noodles are a winning combination when topped with Mexican cheese in this hearty baked casserole dish.
Provided by ladyindigo
Categories Ground Turkey
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until cooked but not quite all the way done, about 6 minutes. Drain and set aside.
- Heat oil in a large deep skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, onion, celery, and garlic and reduce heat to medium-low. Cook until all of the vegetables have softened, about 5 minutes. Stir in spaghetti sauce, Parmesan cheese, and Italian seasoning; remove from heat.
- Combine drained rotini, sauce mixture, eggplant, and zucchini in the prepared baking pan. Mix well and top with shredded cheese.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, 30 to 45 minutes.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 27.5 g, Cholesterol 59 mg, Fat 13.9 g, Fiber 4.7 g, Protein 20.7 g, SaturatedFat 5.4 g, Sodium 587 mg, Sugar 9.7 g
TURKEY & VEGETABLE PASTA
This recipe freezes beautifully and is a wonderful way to use up leftover holiday turkey and vegetables. -Veronica McCann, Columbus, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add celery, onions, broccoli and carrots; cook and stir 10-12 minutes or until onions are tender. Add garlic, parsley, tarragon and seasonings; cook 1 minute longer., Add mushrooms and peas; cook and stir 3-5 minutes or until mushrooms are tender. Stir in turkey, broth, soup, yogurt, cream cheese and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add pasta; toss to combine and heat through. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 763mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.
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