Sunday, July 22, 2012

Baked Pasta with Ground Turkey and Spinach

I scored me a great deal on ground turkey last week at the grocery -  1.2 lbs of Lean Turkey (97%, I think) for  $2.50. 
Makes the meal that much better!

We enjoyed this very healthy and delicious meal. 
Plus, this recipe makes 8 servings, which is A LOT for 2 people. So, I followed the recipe and split the dish into 2 8x8 casserole dishes-baking one tonight and freezing the other for a later date. 
Great 2 in 1 dinner (for us, at least).
Really, though, 1 8x8 dish (the first "half" of the recipe) was dinner tonight AND lunch tomorrow. 
Yippee-ki-yay, little doggie!

This recipe is great because:
1) Healthy
2) Feeds a lot of people
3) Tastes Yummy
4) A Crowd-pleaser (no "weird" food for all the haters)
5) Can be a great Make-Ahead meal (Great for those busy nights.)

Come on and give it a shot! 

Baked Pasta with Ground Turkey and Spinach
 1 (16 oz) box of whole wheat pasta (any shape, but I used Barilla Plus elbow-shaped)
1 lb of ground turkey (Mine was 1.2 lbs)
1 small onion
Garlic/Garlic powder, to taste ( I used about 2-3 tsp)
Italian Seasoning, to taste (I used about 1 1/2 - 2 Tbs)
Salt & Pepper
2 eggs
2 cups Spaghetti Sauce
1 (14.5 oz) of Diced Tomatoes (I used the Garlic flavor)
1 (14.5 oz) Tomato sauce
9 oz of fresh Spinach
12-16 oz of lowfat Cottage Cheese
2 cups Italian shredded cheese blend
Grated Parmesan Cheese

Preheat oven to 400F. Cook pasta according to package directions; drain and set aside in a large bowl. Combine cottage cheese and eggs; set aside.

In a large skillet, saute onion and garlic over medium heat. Add turkey; cook until browned. Add pasta sauce, diced tomatoes, oregano and basil. Reduce heat to low and cook for 5 to 10 minutes. Add spinach and cook until wilted. Combine the noodles, cottage cheese mixture, turkey mixture, mozzarella cheese, and Parmesan with a wooden spoon. Pour into a 9x13 (or 8x8) baking dish. Bake at 400F for 35 minutes. Makes 8 servings.

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