Recipe Background
This Ground Turkey Casserole takes the idea of a classic Bolognese and decides to go low-fat with it (but without sacrificing the flavor, of course)! The juicy turkey pairs perfectly with the bright and sweet tomato sauce, the beefy mushrooms, and the tender penne pasta. Oh, and the browned melted cheese on top is just there to really show off. Move over beefy Bolognese; Ground Turkey Casserole just loves to put on a performance that your tastebuds won't soon forget!
This Ground Turkey Casserole takes the idea of a classic Bolognese and decides to go low-fat with it (but without sacrificing the flavor, of course)! The juicy turkey pairs perfectly with the bright and sweet tomato sauce, the beefy mushrooms, and the tender penne pasta. Oh, and the browned melted cheese on top is just there to really show off. Move over beefy Bolognese; Ground Turkey Casserole just loves to put on a performance that your tastebuds won't soon forget!
Ingredients
- 8 ounces penne pasta
- 2 tablespoons oil
- 1 small onion diced
- 8 ounces mushrooms sliced
- 5 cloves garlic finely chopped
- 2 tablespoons Italian seasoning
- 1 teaspoon red chili flakes
- salt to taste
- pepper to taste
- 1 1/2 pounds ground turkey
- 28 ounces tomato sauce
- 1/4 cup freshly parsley
- 5 ounces fresh spinach
- 2 cups mozzarella cheese shredded, divided
- fresh micro basil or basil leaves optional, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Cook the pasta in boiling, salted water until al dente, according to the package directions.
- Drain the pasta, reserving 1 cup of the pasta water.
- While the pasta is cooking, heat the oil in an oven-safe skillet.
- Add the onion and the mushrooms and sauté until tender, about 5-6 minutes.
- Add the garlic, the Italian seasoning, the red chili flakes, the salt, and the pepper and cook until fragrant, about 1 minute.
- Add the ground turkey and cook until it is no longer pink, about 6-7 minutes.
- Add the tomato sauce and the fresh parsley and cook until the flavors have melded together, about 7-8 minutes.
- Add the spinach and cook until wilted, about 2 minutes.
- Stir in the reserved pasta water.
- Add the pasta and 1 cup of the mozzarella cheese to the sauce mixture, combining well.
- Spread the remaining mozzarella cheese on top of the pasta mixture.
- Bake until the cheese has melted, about 20 minutes.
- Let the casserole rest for 10 minutes.
- Garnish with the fresh micro basil and serve.
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