Baked Pasta with Turkey, Tomatoes, and Mozzarella
Prep time: 12 minutes
Cooking time: 40 minutes
2 Tbsp extra-virgin olive oil
1 lb plum tomatoes, diced
1 large yellow onion, finely chopped
2 cloves garlic, minced
4 cups marinara sauce
1/2 tsp crushed red pepper flakes
3 cups shredded cooked turkey
1 lb cavatappi or orecchiette pasta
1 cup fresh basil leaves, torn
3/4 cup grated Parmigiano-Reggiano cheese
1 lb fresh mozzarella cheese, diced
1. Heat oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large deep skillet over medium heat; add plum tomatoes, onion, and garlic and cook 5 minutes, until tomatoes soften. Stir in marinara sauce and red pepper flakes; continue to simmer 5 minutes. Remove sauce from heat; stir in turkey.
2. Add pasta to boiling water and cook until very al dente, about 2 minutes less than the recommended time on the package. Drain pasta; transfer to a large bowl and toss with 2 cups of the sauce.
3. Grease a 3-quart baking dish with extra-virgin olive oil. Layer some of the pasta in dish, then some of the remaining sauce, basil, Parmigiano-Reggiano, and mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top. Bake 25 minutes, until top is golden and pasta is crisp on edges.
Makes 8 servings.
Each serving: 604 cal, 24 g fat, 38 g protein, 56 g carb
You can also try:
Pasta Shells with Turkey Sausage and Peppers
Video: How to Make Perfect Pasta
Curried Turkey-and-Mango Wraps
Prep time: 20 minutes
Cooking time: 0
1/4 cup each light mayonnaise and fat-free Greek yogurt
3 Tbsp each mango chutney and finely chopped red onion
1/2 tsp curry powder
2 cups cooked turkey, diced
1 small ripe mango, peeled, pitted, and finely diced
1 stalk celery, finely chopped
1/4 cup roasted, salted cashews, coarsely chopped
1/4 tsp each kosher salt and pepper
6 (10-inch) burrito-size flour tortillas or sandwich wraps
12 medium-size green leaf or Boston lettuce leaves
1.Mix mayonnaise, yogurt, chutney, onion, and curry in a large bowl until combined. Add turkey, mango, celery, cashews, salt, and pepper and stir until turkey is coated.
2. Top each tortilla with 2 lettuce leaves and 2/3 cup of the turkey salad. Fold up like a burrito. Cut in half.
Makes 6 servings.
Each serving: 387 cal, 12 g fat, 23 g protein, 47 g carb
You can also try:
Turkey Paella
Prep time: 10 minutes
Cooking time: 35 minutes
2 Tbsp extra-virgin olive oil
1 cup diced onion
1 (6-oz) link linguica or andouille sausage, thickly sliced
1 1/2 cups paella or arborio rice
1 orange bell pepper, cut into 1-inch dice
3 Tbsp chopped fresh oregano
3 cloves garlic, minced
1 packet sazón con azafrán or sazón culantro y achiote*
2 (8-oz) bottles clam juice
1 (14 1/2-oz) can chicken broth
2 cups large boneless chunks cooked turkey
16 cherry tomatoes, halved
1 cup frozen peas
20 littleneck clams, scrubbed
1. Adjust oven rack to bottom position; heat oven to 350 degrees F. Heat oil in a large Dutch oven or paella pan over medium heat. Add onion and sausage; cook, stirring frequently, until onion is translucent and sausage browned, about 5 minutes.
2. Stir in rice, bell pepper, oregano, and garlic; cook, stirring, 2 minutes. Stir in sazón. Pour in clam juice and broth and bring to a boil. Cover; reduce heat to low and simmer 5 minutes. Mix in turkey, tomatoes, and frozen peas.
3. Add clams to top of mixture; bring to a second boil, cover pot, and place in oven. Cook until all the liquid in pot has been absorbed and clams have opened, about 20 minutes. Discard any unopened clams before serving.
* Look for Goya's sazón seasonings in the Spanish section of the supermarket.
Makes 4 servings.
Each serving: 700 cal, 19 g fat, 51 g protein, 83 g carb
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