Turkey and Pasta Bake
10 oz. lean ground turkey
5 oz. smoked turkey bacon, chopped
1 - 2 garlic cloves, crushed
1 onion, finely chopped
2 carrots, peeled and diced
2 tbsp. no salt added tomato paste
12 oz. fat free, reduced sodium chicken stock
8 oz. rigatoni or penne pasta (I used low-carb pasta)
2 tbsp. grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Brown the turkey in a nonstick saucepan over medium heat. Make sure there are no large chunks of turkey (think the consistency of sloppy joes). Add the chopped turkey bacon, garlic, onion, carrots, paste, stock and seasonings. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, until the vegetables are tender.
While the meat mixture is cooking, preheat the oven to 350 degrees.
Cook the pasta in a large pot of boiling, salted water according to the package directions, until al dente; you may want to undercook the pasta by a minute or two, because it's going to finish cooking while it's in the oven. Drain the pasta thoroughly and mix with the turkey sauce.
Transfer the mixture to a shallow ovenproof dish and sprinkle with the grated Parmesan cheese. Bake for 20 - 30 minutes, until it's lightly browned on top.
Serve immediately with sides of your choice.
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