Baked Penne Pasta with Turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 c chopped onion1/2 c chopped bell pepper5 mushrooms, sliced1 clove garlic, minced20 oz Jennio Lean Ground Turkey Breast14 oz can Hunts Petite Diced Tomatoes24 oz Jar Classico Tomato and Basil Pasta Sauce8 oz low fat Ricotta cheese1 c Kraft Natural Shredded Italian 5 cheese blend1 c Kraft Natural Shredded Pizzeria cheese blend16 oz box Barilla Whole Grain Penne Pasta
Makes 8 1-1/2 cup servings. Cook Penne Pasta according to directions. Drain and set aside.
In a large pan, saute onion, bell pepper and garlic for 4 minutes. Add in Ground Turkey. Brown turkey breaking up with spoon. Add in Mushrooms and brown. Add in diced tomatoes and Pasta Sauce. Simmer 15 minutes. In a bowl, mix ricotta with 1/4 c each of the shredded cheese. In a baking dish, Layer Sauce on bottom, top with half of Penne pasta. Top with ricotta cheese mixture. Add More Sauce, Top with rest of penne. Add rest of sauce to top. Top with rest of shredded cheese blend. Bake 375 for 20-30 minutes til top is browned and bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user KATSHEAVEN.
In a large pan, saute onion, bell pepper and garlic for 4 minutes. Add in Ground Turkey. Brown turkey breaking up with spoon. Add in Mushrooms and brown. Add in diced tomatoes and Pasta Sauce. Simmer 15 minutes. In a bowl, mix ricotta with 1/4 c each of the shredded cheese. In a baking dish, Layer Sauce on bottom, top with half of Penne pasta. Top with ricotta cheese mixture. Add More Sauce, Top with rest of penne. Add rest of sauce to top. Top with rest of shredded cheese blend. Bake 375 for 20-30 minutes til top is browned and bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user KATSHEAVEN.
Nutritional Info Amount Per Serving
- Calories: 483.3
- Total Fat: 15.4 g
- Cholesterol: 70.6 mg
- Sodium: 792.8 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 8.4 g
- Protein: 33.2 g
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