Yeah, that whole cooking a new recipe every week didn't work out, so now I'm aiming at once a month. And, as is probably evident, I like meals that come all in one dish, so that when I'm warming them up all week long I don't have to do anything more than toss it on a plate and microwave. So here's the newest!
Turkey & Penne Casserole
8 servings
Ingredients:
3 cups whole-wheat penne
2 tsp olive oil
1 lb. ground turkey (lean)
1 large onion, chopped
4-5 garlic cloves, minced
1 (28-oz) can whole tomatoes, drained then broken up (I used 5 fresh tomatoes - whatever you have)
3/4 tsp salt
1/2 tsp pepper
2 tsp dried oregano (or 2 tbsp fresh chopped)
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
Directions:
1. Preheat the oven to 350 degrees. Spray a 9X13-inch baking dish with nonstick spray.
2. Cook the penne according to package directions omitting the salt, if desired. Drain and transfer to a large bowl.
3. Meanwhile, heat the oil in a nonstick Dutch oven over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, salt & pepper; cook, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Stir in the oregano.
4. Add the turkey mixture to the penne; mix well. Stir in the ricotta and 1/2 cup of the mozzarella; transfer to the baking dish. Sprinkle with the remaining 1/2 cup mozzarella. Bake until heated through and lightly browned, about 25 minutes.
Nutrition per serving (about 1 1/4 cups): Calories 306, Total Fat 7 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 53 mg, Sodium 474 mg, Carbs 37 g, Dietary Fiber 4 g, Protein 27 g, Calcium 235 mg.
To be honest, I would probably cut a little of the oregano and add some parsley and maybe some other herbs. But overall, I really like this dish! With a little side salad or fruit it's perfect!
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