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 cloves, minced 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

• Salt

  Table

  ½ tsp or 3g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• 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

  Crushed, canned

  4 cup or 960g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. Preheat the oven to 350°F.
2. Place onions in a food processor and pulse until finely chopped. Add carrots and pulse until finely chopped.
3. Heat a large high-sided sauté pan over medium heat. Add olive oil and swirl to coat. Add the onions and carrots and cook for 4 minutes.
4. Add garlic and cook for 2 more minutes. Add dried basil, oregano, crushed red pepper, and half of the salt. Add ground turkey and cook for 5 minutes.
5. Stir in chicken broth, about two-thirds of the 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 salt.
6. 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 fresh basil before serving.