Penne with Turkey, Mushroom and Roasted Pepper Ragu
Servings: 10
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.
Notes
Recipe By: Weight Watchers
Serving Size: 10
Serving Size: 10