Whole Wheat Pasta With Sausages Leeks And Shredded Fontina Recipes

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TURKEY BAKE WITH WHOLE WHEAT PASTA



Turkey Bake with Whole Wheat Pasta image

My husband and I LOVE pasta, but with our new diet and exercise plan, pasta is not our friend, so here's a way to make it a little easier for us to enjoy our faves!

Provided by Jessica Murfin

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 (16 ounce) container low-fat ricotta cheese
1 (8 ounce) package shredded low-fat mozzarella cheese
2 cloves garlic, minced, or more to taste
salt and ground black pepper to taste
1 (1 pound) package whole-wheat penne pasta
1 pound ground turkey
1 (13.5 ounce) jar spaghetti sauce

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C).
  • Stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
  • Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.
  • While the pasta cooks, place a skillet over medium heat. Crumble the turkey into the skillet; cook and stir until the turkey is completely browned. Drain and add to the pasta.
  • Spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. Spread the remaining pasta mixture over the cheese layer. Cover with aluminum foil if desired.
  • Bake in the preheated oven until slightly brown on top, about 30 minutes.

Nutrition Facts : Calories 478 calories, Carbohydrate 49 g, Cholesterol 78.3 mg, Fat 15.5 g, Fiber 5.3 g, Protein 35.5 g, SaturatedFat 7.1 g, Sodium 498 mg, Sugar 5.7 g

WHOLE-WHEAT PASTA WITH SAUSAGES, LEEKS, AND SHREDDED FONTINA



Whole-Wheat Pasta with Sausages, Leeks, and Shredded Fontina image

Yield Makes 6 servings

Number Of Ingredients 10

Salt
1/4 cup extra-virgin olive oil
3 links (about 3/4 pound) Italian sausage, preferably without fennel seeds, removed from the casing and crumbled
2 small leeks, white parts only, trimmed, cleaned, and chopped (see page 80; about 2 cups)
4 cups shredded savoy cabbage
Freshly ground pepper
1 cup (or as needed)
Chicken Stock (page 74) or canned reduced-sodium chicken broth
1 pound whole-wheat rigatoni or penne
1 1/2 cups shredded imported Fontina cheese (about 5 ounces)

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter the sausage over the oil and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the leeks and cook until wilted, about 2 minutes. Scatter a handful of the cabbage over the sausage and cook, stirring until wilted. Repeat with the remaining cabbage. Season lightly with salt and pepper, and stir in about 1/2 cup of the stock. Bring to a boil, then reduce the heat so the sauce is simmering. Cook, adding more of the stock as necessary to keep the level of liquid more or less the same, until the vegetables are very tender, about 15 minutes. Remove from the heat and cover the pan to keep the sauce warm.
  • Stir the rigatoni or penne into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and toss it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
  • Remove the pot from the heat, sprinkle the shredded Fontina over the pasta, and toss to mix. Serve immediately in warm bowls.

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