Description
A hearty pasta dish that gives all the flavors of baked pasta in half the time and much more healthful.
Ingredients
- 8 ounces, weight Whole Wheat Penne Pasta, Uncooked
- 1 Tablespoon Olive Oil, Divided
- 1 pound Lean Ground Turkey
- 1-½ cup Chopped Onion
- 1 whole Medium Bell Pepper, Chopped
- ¾ cups Finely Chopped Carrot
- 5 cloves Garlic, Minced
- ¼ teaspoons Salt
- 1 Tablespoon Flour
- 2 cups Skim Milk
- 1 can (14 1/2 Oz. Size) Diced No Salt Added Tomatoes, Drained
- 7 ounces, weight Fat-free Cream Cheese
- ¾ cups Shredded Mozzarella Cheese
- 2 Tablespoons Chopped Parsley
Preparation
1. Preheat broiler to high. Coat a broiler safe baking dish with cooking spray.
2. Cook pasta to al dente, omitting any fat or salt in cooking. Drain.
3. While pasta cooks, heat a large skillet over medium high heat. Add ½ tablespoon of olive oil. Once oil is heated, add ground turkey. Sauté until browned, about 5 minutes, stirring to crumble. Remove from pan. Drain pan if needed. Add remaining oil. Add onion, pepper, and carrot. Sauté until vegetables begin to soften, about 5–6 minutes. Add garlic, sauté 1 minute more, stirring constantly.
4. Return turkey to pan. Sprinkle in salt. Add flour and stir frequently, cooking for 1 minute.
5. Stir in milk, tomato, and cream cheese. Bring to a simmer, stirring until smooth. Cook for 2 minutes, or until heated through. Stir in pasta.
6. Pour mixture into prepared baking dish. Sprinkle mozzarella evenly over the top. Broil for 4 minutes, or until top is golden and slightly crunchy looking. Sprinkle with parsley and serve.
Recipe adapted from Cooking Light.
