GROUND TURKEY AND BROCCOLI PASTA
One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!
Provided by Olena Osipov
Categories One Pot
Time 30m
Number Of Ingredients 13
Steps:
- Preheat large Dutch oven or pot on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
- Add ground turkey and cook for 5 minutes, breaking into pieces and stirring with spatula.
- Add pasta, stock, salt and pepper; stir and level with spatula. Then cover and cook on low heat for 10-12 minutes, checking after 10 minutes. Brown rice pasta and any gluten free pasta cooks faster than wheat.
- When pasta is al dente (not too soft, so it doesn't become a mush), turn off heat and add broccoli, tomato, garlic and red pepper flakes. Stir, cover and let stand for 5 minutes.
- Add parsley and Parmesan cheese and gently stir. Serve hot.
Nutrition Facts : ServingSize 1.5 cups, Calories 379 kcal, Sugar 5 g, Sodium 594 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 49 g, Fiber 5 g, Protein 31 g, Cholesterol 47 mg
TURKEY PASTA SUPREME
Since this dish combines turkey and pasta, even our children love it. It's fun to make turkey a different way, and you can't beat the creamy, cheesy sauce. This recipe also helps stretch my meal budget. -Cassie Dion, S. Burlington, Vermont
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut turkey into 2-in. x 1/4-in. pieces. In a large skillet, saute turkey in butter until turkey is browned and no longer pink, about 6 minutes. Add garlic; cook 1 minute longer., Add the cream, basil, cheese and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. , Stir in pasta and toss to coat.
Nutrition Facts : Calories 568 calories, Fat 36g fat (22g saturated fat), Cholesterol 174mg cholesterol, Sodium 222mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
THANKSGIVING STUFFED SHELLS
Leftover turkey, dressing and sweet potatoes make terrific stuffing for jumbo pasta shells. We add cheese and use turkey gravy as the sauce for this crowd-pleaser. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook shells according to package directions for al dente., Meanwhile, in a large bowl, mix mozzarella cheese, turkey, stuffing and green onions. In a small bowl, stir sweet potatoes and, if desired, mix in chili powder., Drain shells; fill each with 2 tablespoons stuffing mixture and 2 teaspoons sweet potato mixture. Arrange in a greased 11x7-in. baking dish; sprinkle with Parmesan cheese. Bake, covered, 15-20 minutes or until heated through. Serve with gravy.
Nutrition Facts :
TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
- Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
- In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
- To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
- To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
- 2 tablespoons extra-virgin olive oil
- 6 ounces sliced pancetta, coarsely chopped
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups jarred or fresh marinara sauce
- Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
THANKSGIVING LEFTOVERS STUFFED SHELLS
This recipe sounds odd, but I promise it makes for an unbelievable, rich hearty meal! Family and friends all show up a couple days AFTER Thanksgiving knowing this will be on the menu... Cheesy and delicious, and feeds a crowd!
Provided by abbeydave2003
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
- Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
- Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
- Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 674.6 calories, Carbohydrate 64.9 g, Cholesterol 86.6 mg, Fat 28 g, Fiber 2.5 g, Protein 37.5 g, SaturatedFat 11.8 g, Sodium 1366.9 mg, Sugar 5 g
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