turkey, veggie, rotini pasta bake
I love pasta. I make some or other pasta atleast once a week if not more. I like pasta because it is easy to make, I can load it up with a ton of veggies and it is very fulling at the same time. 90 percent of the time, I make it with veggies alone. But today, I added in some ground turkey along with the vegetables. For this recipe, it is faster if you are a multitasker with the stove. One burner for the pasta, one for the veggies and the other for the turkey.
- 3 cups garden rotini pasta
- 1/2 lb lean ground turkey
- 1 medium onion, finely chopped
- 3-4 cloves garlic, finely minced
- 1 large green pepper, chopped
- 1 small zucchini, chopped
- 10 button mushrooms, sliced
- 1 cup mozzarella cheese
- 1 tsp dried italian seasoning
- 1/2 tsp dried basil
- red pepper flakes, to taste
- salt and pepper to taste
- 2 tbsp extra virgin olive oil
- 3-4 green onions, finely chopped to garnish
- one small skillet
- one pan to cook the sauce
- one saucepan to cook the pasta
- 3 qt oven proof dish
- Boil water in the saucepan for the pasta, cook until al dente. Drain, set aside.
- Meanwhile, heat the pan for the pasta sauce to medium heat, add 1 tbsp of the olive oil, add in the onion, fry for a couple of minutes, then add in the garlic.
- Once the onions are translucent, add the peppers and the zucchini, the salt, pepper, red pepper flakes, italian seasoning and the basil.
- After the peppers and zucchini are a little soft, add in the mushrooms.
- After a minute or so, add the pasta sauce. Heat through. Turn off the heat.
- Put the skillet on medium heat, add in the other tbsp of olive oil, and add the ground turkey to the pan. Break the turkey with a spoon and cook until well cooked through (about 4-5 min).
- Combine the pasta, the veggie sauce and the turkey. Put this mixture in the 3 qt. dish and top it with the cheese.
- Bake in a 350 degrees oven for 10 min.
- Serve while hot.
Hey...What do you mean by pasta sauce ?
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