Italian pasta bake w/ ground turkey

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4.4 of 5 (43)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 326.4
  • Total Fat: 9.3 g
  • Cholesterol: 40.0 mg
  • Sodium: 953.3 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 7.1 g
  • Protein: 20.3 g

View full nutritional breakdown of Italian pasta bake w/ ground turkey calories by ingredient
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Introduction

The recipe is from allrecipes.com, but I changed it to be more healthier. Used ground turkey and italian seasoning instead of italian sausage and whole wheat pasta instead of regular pasta and decreased the amt. of cheese used. The recipe is from allrecipes.com, but I changed it to be more healthier. Used ground turkey and italian seasoning instead of italian sausage and whole wheat pasta instead of regular pasta and decreased the amt. of cheese used.
Number of Servings: 10

Ingredients

    1 lb. ground turkey
    1 jar spaghetti sauce (I like to use one with mushrooms in it)
    1 T Italian seasoning
    salt and pepper
    16 oz of whole wheat penne or rigatoni
    1 14.5 oz can of diced tomatoes, italian style
    1 c mozzerella cheese, shredded
    1 T olive oil
    garlic, 1 clove minced

Directions

1. Start the pasta cooking according to package instructions. Spray a glass lasagna dish with cooking spray. Preheat oven to 350 degrees.

2. In a skillet heat up the olive oil. Add in ground turkey, minced garlic, and italian seasoning. Brown and drain the ground turkey. Add in spaghetti sauce, diced tomatoes and salt and pepper (to taste). Let simmer for 10 minutes.

3. Drain pasta when ready and pour into the lasagna dish. Add in sauce mix and stir til pasta is well coated in the sauce. Sprinkle the mozzerella cheese over the top of the mixture. Place dish in the oven and bake for 10 minutes. Take out of the oven and let cool for 5 minutes before serving...enjoy!

Number of Servings: 10

Recipe submitted by SparkPeople user KELLILVN.

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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    My family loves this dish, I am making it for the second time tonight! The only thing I did different was I used pam in the pan to brown the turkey instead of the oil. - 2/17/10

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  • 5 of 5 people found this review helpful
    I have made this and instead of cooking the pasta I put it in my dish raw and added a spaghetti sauce jar of water with my other ingredients and covered it with foil and cooked for an hour. About 10 minutes before it is done I pull foil off and spread on cheese. It is delish. - 5/22/10

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  • Incredible!
    4 of 4 people found this review helpful
    I added chopped zuchinni and bell peppers and extra spices as suggested very good - 5/11/10

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  • Very Good
    1 of 1 people found this review helpful
    This is really good. I've made it both ways - precooking the pasta, and not precooking the pasta and baking for an hour with extra water. If you don't precook the pasta, just make sure all the pasta is covered by the sauce, or it will come out crunchy. - 8/10/12

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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe but found it , like others a bit bland.
    In the futur, i think i will minimize the pasta a bit , add chopped red and green peppers, a chopped onion, up the garlic to 2 or 3 cloves and change the sauce to be 1/2 cup of spaghetti and 1/2 cup of medium salsa to spike it up a bit. - 5/5/11

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