Name: Penne with Turkey, Mushroom and Roasted Pepper Ragu
Ingredients: 2 sprays cooking spray; 1 teaspoon olive oil (extra virgin); 3/4 lbs. uncooked 93% lean ground turkey; 2 medium uncooked onion (s, chopped); 8 ounces cremini mushroom (s, thinly sliced); 1 tablespoon kosher salt; 1 tablespoon minced garlic; 1 pinch red pepper flakes; 12 ounces roasted red peppers (packed in water, drained, chopped); 15 ounces canned diced tomatoes; 30 ounces canned tomato sauce; 1 tablespoon Italian seasoning; 1/2 cup basil (fresh, minced (plus extra for garnish)); 12 ounces uncooked whole wheat pasta (penne, cooked according to package instructions); 1 cup shredded part-skim mozzarella cheese (divided); 1/4 cup grated Parmesan cheese (divided)

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Penne with Turkey, Mushroom and Roasted Pepper Ragu

Course: Main Course, Pasta

Keyword: mushrooms, roasted peppers, turkey

Servings:

Author: Weight Watchers

Ingredients

2 sprays cooking spray
1 teaspoon olive oil extra virgin
3/4 lbs. uncooked 93% lean ground turkey
2 medium uncooked onion s, chopped
8 ounces cremini mushroom s, thinly sliced
1 tablespoon kosher salt
1 tablespoon minced garlic
1 pinch red pepper flakes
12 ounces roasted red peppers packed in water, drained, chopped
15 ounces canned diced tomatoes
30 ounces canned tomato sauce
1 tablespoon Italian seasoning
1/2 cup basil fresh, minced (plus extra for garnish)
12 ounces uncooked whole wheat pasta penne, cooked according to package instructions
1 cup shredded part-skim mozzarella cheese divided
1/4 cup grated Parmesan cheese divided

Instructions

Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.
Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.
Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne, 1/2 cup mozzarella and 2 tablespoons Parmesan.
Spoon penne mixture into prepared dish; sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until cheese is bubbly and melted, and dish is heated through, about 25 to 30 minutes; garnish with fresh basil if desired. Yields about 1 cup per serving.