TURKEY PASTA

Turkey Pasta image

Adapted from 1996 "Good & Easy" cookbook with my own special twists. Almost healthy, and sure to pick you up at the end of the day.

Provided by Andi Longmeadow Farm

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil (be generous here)
1 lb ground turkey
1 small onion, chopped
1 medium fresh tomato (chopped into a dice) (optional)
1 (15 ounce) can tomato sauce
1 cup elbow macaroni, cooked
1 teaspoon garlic powder or 1 fresh garlic clove, minced
1 teaspoon italian seasoning or 1 tablespoon fresh oregano
2 cups frozen peas
1/4 teaspoon kosher salt (to taste)
1/4 teaspoon ground pepper (to taste, we like pepper)
1 teaspoon capers (decrease salt to 1/8 teaspoon so not to salty) (optional)
1/4 cup of grated parmesan cheese

Steps:

Heat oven to 359 degrees. (Just checking here, you did see that -- right? It's 350 degrees. however, I think if you can get 359 that would be fine too).
In a non-stick skillet, place ground turkey and onion and cook for 8-9 minutes until no longer pink. Breaking up meat, and stirring.
Drain if necessary.
Using a 2 quart casserole dish, add turkey, onion, and rest of ingredients, (except Parmesan Cheese) right into the casserole. Fold in these ingredients until combined. Check for taste.
Cover with foil or lid of casserole and bake for approximately 30 minutes.
When serving sprinkle Parmesan cheese over top.

Nutrition Facts : Calories 424.1, Fat 15.6, SaturatedFat 4, Cholesterol 95.2, Sodium 955.4, Carbohydrate 40, Fiber 5.8, Sugar 9.9, Protein 31.1

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