Creamy Tomato Turkey Penne Bake

• 12 oz penne pasta
• 1 lb ground turkey
• 1 can (28 oz) crushed tomatoes
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and pepper to taste
• 1/2 cup milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions; drain and set aside.
3. 3 In a large skillet, cook turkey with onion and garlic until browned; drain excess fat.
4. 4 Stir in crushed tomatoes, oregano, sugar, salt, and pepper; simmer for 10 minutes.
5. 5 In a bowl, mix ricotta and half of the mozzarella.
6. 6 Combine cooked penne and turkey mixture; transfer to a greased 9x13 inch baking dish.
7. 7 Dot with ricotta mixture and pour milk evenly over the top.
8. 8 Sprinkle with Parmesan and remaining mozzarella.
9. 9 Bake uncovered for 30 minutes until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowls

Variations

• Substitute ground turkey with chicken or beef.
• Add sautéed mushrooms for an earthy twist.

Substitutions

• Use whole milk mozzarella if low-moisture is unavailable.
• Substitute basil with parsley if preferred.

Pairings

• A glass of red wine or a sparkling water with lemon.
• Finish with a light fruit sorbet.

Nutrition

Tips

• For extra flavor, toast the garlic in olive oil before adding the turkey.
• Add a handful of fresh spinach for an extra veggie boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake for another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a complete meal.

FAQ