Turkey & Zucchini Pasta Casserole

32 oz Turkey, Ground turkey, 93% lean
.625 cup, shredded Mozzarella Cheese, whole milk (5/8 cup)
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) (1/2 red onion chopped)
2 cup, sliced Zucchini
1 cup, chopped Green Peppers (bell peppers) (1 whole)
2 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 cup Chicken Broth (low sodium) Swanson
6 oz Ancient Harvest Quinoa Pasta
1 can (6 oz) Tomato Paste

1. set oven to 375
2. boil quinoa pasta, rinse with warm water and set aside
3.set a skillet on medium heat and lightly spray with coconut oil. toss in red onion and minced garlic. cook on skillet until onions are nearly translucent.
4. add in ground turkey meat. stir and cook with spatula. chop the turkey and separate it as it cooks.
5. once the turkey is nearly finished cooking add zucchini tomato paste tomatoes bell peppers and one cup of chicken broth.
6. stir slowly and reduce heat slightly. cover and cook until the mixture begins to simmer.
7. Evenly divide the pasta among the five(seven) mini pans, pour the mixture on top of the pasta.
8. pour the remaining chicken broth over the individual pans to ensure moisture.
9. Top each with 1/8 cup of mozzarella.
10. bake in oven for 20 mins at 375 degrees. once finished allow to cool.


Serving Size: 7 Servings