This recipe is so easy to make and something that is perfect for to have during the week when you are short on time. It has so much flavor that your “beef” LOVERs will not be able to that you “healthified” it by using Turkey and low-fat cheese.
INGREDIENTS:
1.5 lbs Lean Ground Turkey
2 cloves garlic, minced
1 bell pepper, chopped
1/2 red onion, chopped
2 c sliced mushrooms
1 can organic diced tomatoes, drained
2 cups of your favorite marinara sauce ( LOVE TJ’s Low-Fat Marinara) or make your own
2 pinches crushed red pepper flakes
Garlic Salt & Freshly Ground Pepper to taste
6 oz uncooked Whole Wheat Penne Pasta (I used Barilla Plus)
3 oz low fat mozzarella cheese
3 Tbsp shredded parmesan cheese
INSTRUCTIONS:
1. Cook your pasta according to the directions on the box. While it is cooking, prepare your sauce and preheat your oven to 400 degrees. Spray a 9×13 dish with nonstick spray.
2. Brown your ground turkey through mushrooms until the turkey is cooked through and no longer pink. Drain if there is excess water and return to pan. Sprinkle with garlic salt, freshly ground pepper and crushed red pepper flakes. Add your diced tomatoes and marinara. Heat through ~ about 5 –10 minutes.
3. Drain your pasta and add it to your turkey sauce.
4. Stir pasta and sauce together and pour into a prepared 9×13 dish. Top with cheeses and bake for about 15-20 minutes until cheese is melted and slightly browned.
Makes 6 BIG servings or 8 regular sized servings.
NUTRITIONAL INFORMATION based on 6 servings:
Calories 250.0, Total Fat 9.5 g, Saturated Fat 2.1 g, Cholesterol 71.7 mg, Sodium 183.2 mg, Potassium 113.0 mg, Total Carbohydrate 16.3 g, Dietary Fiber 1.3 g, Sugars
7.8 g, Protein 26.3 g
STEPS:
Whip up your favorite meaty pasta sauce. You can make this vegetarian by using Veggie Crumbles or your favorite beans.
Add your cooked whole wheat pasta. I used Barilla Plus for an added Omega and Protein boost.
Mix it all together and pour into a 9 x 13 dish sprayed with nonstick spray.
Top with your cheeses.
Bake for 20 minutes @ 400 degrees or until the cheese is melty and slightly browned.
LIKE THIS!
Allow to cool for 5 minutes before slicing and enjoying!
To round out our meal, made up quick salads:
* Organic Romaine
* Organic Red/Green Bell Pepper
* Organic Cucumber slices
* Mushroom slices
* 1 Tbsp Chickpeas
* Bruschetta + Balsamic & a sprinkle of shaved parmesan & black pepper
Topped with Bruschetta & Balsamic “syrup” = No dressing needed at all!
And, if you are “nice” or not doing BFL, you make up Garlic Bread for your other half. I LOVE Garlic Bread – too hard to resist! I had a couple of bites of The Husband’s bread. I am not so sure garlic bread ever tasted so good as when you say you are not going to have any and it’s not yours 
The BEST part of this recipe is having leftovers the next day. There is just something about red sauce dishes that tastes so much better the next day.
Enjoy!
{ 7 comments… read them below or add one }
Holy yum!
um. my mouth is literally watering!
YUM. Thats all I’ve gotta say.
xo
K
I love the step by step instructions and the nutritional info. It makes it so approachable. Read through a little of your blog and couldn’t agree more on the Sunday prep. That’s what my post today was about too!
Just found your website today and boy am I happy about that. This recipe became dinner tonight. It was wonderful. I already have plans to make your pumpkin butter. I bought the ingredients today. Yum! Thank you thank you!
Lynn ~ thanks so much for the sweet comments on my blog and the great feedback. Glad the recipe worked out and I cannot wait to hear what you think of the pumpkin butter.
I’m definitely going to try this one!!
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