6-8 servings
(If you are doing the 21-Day Fix, use your green container to measure 1 serving: 1 yellow, 1 red, 1 green (or if you use marinara sauce it's 1 purple) and 1 blue per serving)
(If you are doing the 21-Day Fix, use your green container to measure 1 serving: 1 yellow, 1 red, 1 green (or if you use marinara sauce it's 1 purple) and 1 blue per serving)
Ingredients:
1/2 box of whole wheat pasta (I used penne)
1 red container (about 3/4 of a cup of part skim ricotta cheese
1 jar of tomato sauce or marinara (make your own or use store bought; if you use store bought, make sure you read the ingredients and choose one with low sodium or no salt and a low sugar count or no sugar at all)
1/2 lbs of 93 % lean ground turkey
1/2 cup of shredded cheese (I used 1/2 Parmesan and 1/2 mozzarella)
1 tsp balsamic vinegar
1 tsp of honey (optional; I used 2 packs of Stevia)
1 tbsp each: garlic powder, onion powder, Mrs Dash Salt-Less Italian Seasoning, oregano, basil, and black pepper
1 red container (about 3/4 of a cup of part skim ricotta cheese
1 jar of tomato sauce or marinara (make your own or use store bought; if you use store bought, make sure you read the ingredients and choose one with low sodium or no salt and a low sugar count or no sugar at all)
1/2 lbs of 93 % lean ground turkey
1/2 cup of shredded cheese (I used 1/2 Parmesan and 1/2 mozzarella)
1 tsp balsamic vinegar
1 tsp of honey (optional; I used 2 packs of Stevia)
1 tbsp each: garlic powder, onion powder, Mrs Dash Salt-Less Italian Seasoning, oregano, basil, and black pepper
Instructions:
Preheat oven to 350F.
Cook the noodles until al-dente. While pasta is cooking, brown the ground turkey. Drain turkey of any excess fat renderings after cooking (since I used 93 % lean meat, I didn't have to drain). In a large bowl, combine the ricotta, pasta sauce, honey, seasonings, cooked ground turkey, and the cooked and drained noodles. Stir until well combined.
Pour mixture into a pan or casserole dish. Sprinkle cheese on top.
Bake at 350F for 20 minutes, or until the cheese has melted and is bubbly.
Cook the noodles until al-dente. While pasta is cooking, brown the ground turkey. Drain turkey of any excess fat renderings after cooking (since I used 93 % lean meat, I didn't have to drain). In a large bowl, combine the ricotta, pasta sauce, honey, seasonings, cooked ground turkey, and the cooked and drained noodles. Stir until well combined.
Pour mixture into a pan or casserole dish. Sprinkle cheese on top.
Bake at 350F for 20 minutes, or until the cheese has melted and is bubbly.
RSS Feed