Pastamozzarellabakewithgroundturkey Recipes

TURKEY PASTA BAKE

Turkey Pasta Bake image

Looking for an easy leftover turkey idea? Turkey pasta bake is the answer! This turkey pasta recipe has plenty of turkey, artichokes and sun-dried tomatoes. It's generously topped with cheesy mozzarella and baked up until golden brown and bubbly. Sure to be a favourite in your home as it is ours.

Provided by Dawn | Girl Heart Food

Time 1h20m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil (or avocado oil)
1 yellow onion (peeled and minced)
3 cloves garlic (minced)
3 cups cooked turkey (roughly chopped (about 3/4 pound))
12 ounces dried gemelli pasta (or similarly sized pasta like fusilli or penne (about 3 cups))
1/2 cup marinated artichoke hearts (removed from liquid and chopped)
1/2 cup sun-dried tomatoes (packed in oil) (removed from their oil and chopped)
2 cups pasta sauce ("rosee" or your favourite variety)
3 cups unsalted chicken broth (divided)
1/2 cup half-and-half (or pasta sauce or unsalted chicken broth)
1/2 to 1 teaspoon crushed red pepper flakes (or to taste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt (optional)
10 ounces shredded mozzarella cheese (about 2.5 cups)
Freshly chopped parsley (garnish to taste (optional))

Steps:

Preheat your oven to 350 degrees Fahrenheit.
Meanwhile, heat olive oil in a 12-inch heavy oven-safe sauté/deep pan over medium heat on the stovetop, then add onion and cook, stirring often, for 3 to 5 minutes or until softened. Stir in garlic and cook for 1 minute. Stir in cooked turkey, uncooked pasta, artichoke hearts and sun-dried tomatoes.
Next, pour in pasta sauce (take 1/2 cup of the chicken broth and rinse out the jar of pasta sauce to get every last bit and pour that in too), remaining 2.5 cups of chicken broth, half-and-half, crushed red pepper flakes, black pepper and salt (if using). Stir to combine everything, ensuring pasta is submerged in the liquid. Keep the pot over the heat for 3 to 4 minutes just to let the liquid start to warm before placing into the oven.
Top with shredded mozzarella cheese and bake (uncovered) for about 45 to 50 minutes (check on at the 45 minute mark) until bubbly, the pasta is cooked through and the cheese on top is melty and a little golden brown. Note: Ovens vary. If your cheese browns too quickly, you can loosely cover with aluminum foil (ensuring the aluminum foil isn't touching the cheese).
Once done, carefully remove from the oven and let cool for about 10 to 15 minutes (don't skip this step) before garnishing with parsley (if using) and serving. Enjoy!

PASTA MOZZARELLA BAKE WITH GROUND TURKEY

Pasta Mozzarella Bake With Ground Turkey image

This is from one of the Campbell soup books. As usual I changed to suit my own tastes, and have tried to cut down on sodium and fat where possible

Provided by Chef at Heart

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground turkey
1 garlic clove, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1 (10 ounce) can condensed tomato soup with basil & oregano
1 (10 ounce) can cream of mushroom soup
1 1/4 cups water
1 1/2 cups mozzarella cheese, shredded
4 cups shell pasta

Steps:

In a skillet brown ground turkey (beef) with seasonings (black pepper, basil, oregano, and garlic.
Meanwhile cook pasta to a little under el dente.
In a 2 quart oblong casserole dish add ground turkey, 1 cup of mozzarella, water and soup.For the soup I use low sodium or low fat (they dont sell them with both).
Sir together to mix.
Add pasta and stir to incorporate.
Sprinkle with remaining 1/2 cup of mozzarella cheese.
Bake at 400°F for 25 minute or until bubbly.
Let sit 5 minutes and then serve.

Nutrition Facts : Calories 701.7, Fat 24.4, SaturatedFat 9.3, Cholesterol 122.8, Sodium 833.8, Carbohydrate 75.4, Fiber 3, Sugar 3.1, Protein 42.5

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