Baked Tomato Spinach Penne Pasta
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Baked Tomato Spinach Penne Pasta
Persons
6
Ingredients
- 2 tsp. Olive Oil, divided
- 8 Oz. Ground Turkey (90% lean or leaner)
- 2 Garlic Cloves, minced
- 1 (24 Oz.) Jar Tomato or Marinara Sauce
- 2 Tbsp. Parsley, chopped (optional)
- 1 Lb. Whole Grain Penne Pasta, uncooked
- 10 Oz. Frozen Loose-Leaf or Chopped Spinach, thawed, drained
- 8 Oz. Part Skim Ricotta Cheese
- 1/4 C. Parmesan Cheese, finely grated
- Black Pepper, to taste
Instructions
- Heat a 3-quart saucepan over medium heat. Add 1 teaspoon of the oil and the turkey, and cook just until browned. Add garlic, and cook another minute. The ground turkey is fully cooked when a food thermometer reads 165F.
- Add the tomato or marinara sauce and 1 tablespoon of the parsley, if using. Stir, cover, and let simmer on low heat for 15 minutes.
- While the sauce simmers, preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8 minutes. Drain pasta (but do not rinse), and return to the large pot.
- Pour the meat-tomato sauce over the pasta, and sprinkle with half of the grated parmesan. Add spinach, and stir to combine. Add ricotta cheese, and gently stir into the pasta.
- Transfer the pasta mixture to a 9 x 13 (or 3-quart) lightly oiled baking dish. Top with the remaining Parmesan cheese and freshly ground pepper to taste.
- Cover and bake in the oven for 20 minutes. Uncover and bake another 10-15 minutes until golden brown. Garnish with parsley, if using.
Notes
To lower sodium, make your own tomato sauce using canned tomato puree and season it yourself with herbs, ground pepper, and a pinch or salt.
This recipe was provided by the Tomato Wellness Council.
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