Ground Turkey and Pasta Casserole

Ingredients

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  1 cup chopped or 128g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 clove or 12g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 ½ cup or 840g

• Basil

  Fresh

  6 tbsp, chopped or 16g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Red wine vinegar

  1 tbsp or 15g

• Macaroni

  Dry, enriched

  12 oz or 340g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

Directions

1. Place onions in a food processor and pulse until finely chopped. Add carrots and pulse until finely chopped.
2. Preheat the oven to 350°F.
3. Heat a large high-sided sauté pan over medium heat. Add olive oil and swirl to coat. Add the onion and carrot mixture and cook for 4 minutes. Add garlic and cook for 2 more minutes. Add dried basil, oregano, crushed red pepper, and 1/4 teaspoon salt. Add ground turkey and cook for 5 minutes.
4. Stir in chicken broth, 4 tablespoons fresh basil, tomato paste, vinegar, macaroni, and crushed tomatoes. Bring the mixture to a boil and cook for 13 minutes or until the pasta is almost done, stirring frequently. Stir in the remaining 1/4 teaspoon salt.
5. Arrange mozzarella cheese over the pasta mixture. Sprinkle with Parmesan cheese and bake for 15 minutes or until the pasta is done. Sprinkle with remaining 2 tablespoons fresh basil before serving.