Healthy Ground Turkey And Vegetable Pasta Bake Recipes

TURKEY & VEGETABLE PASTA

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add celery, onions, broccoli and carrots; cook and stir 10-12 minutes or until onions are tender. Add garlic, parsley, tarragon and seasonings; cook 1 minute longer., Add mushrooms and peas; cook and stir 3-5 minutes or until mushrooms are tender. Stir in turkey, broth, soup, yogurt, cream cheese and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add pasta; toss to combine and heat through. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

GROUND TURKEY PASTA BAKE (HEALTHY CASSEROLE)

Steps:

• Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
• In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 - 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
• Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
• Now add cooked pasta and stir to combine more.
• Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
• Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!

HEALTHY GROUND TURKEY AND VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until cooked but not quite all the way done, about 6 minutes. Drain and set aside.
• Heat oil in a large deep skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, onion, celery, and garlic and reduce heat to medium-low. Cook until all of the vegetables have softened, about 5 minutes. Stir in spaghetti sauce, Parmesan cheese, and Italian seasoning; remove from heat.
• Combine drained rotini, sauce mixture, eggplant, and zucchini in the prepared baking pan. Mix well and top with shredded cheese.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, 30 to 45 minutes.

HEALTHY GROUND TURKEY AND VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until cooked but not quite all the way done, about 6 minutes. Drain and set aside.
• Heat oil in a large deep skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, onion, celery, and garlic and reduce heat to medium-low. Cook until all of the vegetables have softened, about 5 minutes. Stir in spaghetti sauce, Parmesan cheese, and Italian seasoning; remove from heat.
• Combine drained rotini, sauce mixture, eggplant, and zucchini in the prepared baking pan. Mix well and top with shredded cheese.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, 30 to 45 minutes.

HEALTHY GROUND TURKEY AND VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 7x11-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until cooked but not quite all the way done, about 6 minutes. Drain and set aside.
• Heat oil in a large deep skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, onion, celery, and garlic and reduce heat to medium-low. Cook until all of the vegetables have softened, about 5 minutes. Stir in spaghetti sauce, Parmesan cheese, and Italian seasoning; remove from heat.
• Combine drained rotini, sauce mixture, eggplant, and zucchini in the prepared baking pan. Mix well and top with shredded cheese.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, 30 to 45 minutes.

GROUND TURKEY AND GOAT CHEESE PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain; return to the pot and set aside.
• Heat a large skillet over medium-high heat. Cook and stir turkey with Italian seasoning, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat.
• Combine browned turkey, cooked pasta, 1 can of tomato soup, diced tomatoes, and chopped green pepper in a bowl.
• Place one layer of the pasta mixture in the bottom of a 9x13-inch pan. Spread 1/3 of the 2nd can of tomato soup over this layer; add 1/3 of the crumbled goat cheese, and 1/4 cup mozzarella cheese. Repeat with second and third layers of pasta, ensuring that the top layer is completely covered with mozzarella.
• Bake in the preheated oven until heated through and cheese is melted and browned on top, 20 to 30 minutes.