Turkey and Mushroom Italian Bake

Serves 4

Nothing feels warmer on a cold winter night, than a steamy plate of pasta! Serve with slice of heart whole grain bread and a salad.

Ingredients:

1-1/2 cups uncooked multigrain bow tie pasta (about 4 ounces)
1 pound lean ground turkey
1 cup sliced fresh mushrooms, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 can (15 ounces) tomato sauce
1/2 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese, divided

Directions
1. Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.

2. Meanwhile, in a large skillet coated with cooking spray, cook and crumble beef with 1/2 cup mushrooms, onion and green pepper over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, 15 minutes.

3. Place pasta in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese.

4. Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10
minutes.

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