Ground Turkey and Pasta Casserole

Ingredients

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  1 cup chopped or 128g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 clove or 12g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 ½ cup or 840g

• Basil

  Fresh

  6 tbsp, chopped or 16g

• Tomato products

  Canned, paste, with salt added

  2 tbsp or 33g

• Red wine vinegar

  1 tbsp or 15g

• Macaroni

  Dry, enriched

  12 oz or 340g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

Directions

1. Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.
2. Preheat oven to 350 degrees F.
3. Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add turkey; cook 5 minutes. Stir in stock, 4 tablespoons fresh basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.
4. Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.
5. Recipe inspired by: http://www.cookinglight.com/food/recipe-finder/one-pot-meals/ground-beef-pasta-casserole-1

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