Ground Turkey Penne Pasta
Ground Turkey Penne Pasta is a new family favorite. This recipe is flavorful, easy and will fill everyone up. As you can imagine, this re-heats amazingly well as the flavors become more in depth. Make this casserole to freeze for a later date. If you know someone that is having surgery or having a baby, give this as a meal option. This is also great for meal sharing, especially for those that don’t cook or can not cook. It is hearty and delicious.
I cook in large quantities to eat throughout the week or to split the recipe to freeze for a later date. I like to maximize my time in the kitchen and not spend everyday cooking and cleaning. Many of my recipes can be re-heated for lunch and for another day during the week.
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For another great Italian food recipe, try my easy Ground Turkey Spaghetti here: https://majorgates.com/recipes/easy-ground-turkey-spaghetti/
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Ingredients for Ground Turkey Penne Pasta
- 2 1/2 – 3 lbs of Ground Turkey
- 16 ounce bag of frozen Whole Leaf Spinach
- 3/4 cup of Sherry
- 1 cup Heavy Cream
- 2 – 4 ounce cans of organic sliced mushrooms
- 32 ounces of Penne Rigate Pasta (two 16 ounce bags)
- 3 ounce bag of Julienne Cut Sun Dried Tomatoes – finely chopped
- 16 ounces of Light Parmesan Alfredo Sauce
- 40 ounces of your favorite pasta sauce
- 1 small yellow onion – finely chopped
- 1 cup shredded Parmesan cheese
- 3 cups shredded Mozzarella cheese
- 15 Provolone cheese slices
Seasonings:
- One Tablespoon of each: Worcestershire sauce, granulated garlic, parsley flakes, Tones Italian Spaghetti Seasoning Blend, Sweet Leaf Basil Flakes
- One teaspoon of each: Onion Salt, Coarse Black Pepper
- Three teaspoons of minced garlic or 3 finely chopped garlic cloves
Supplies
- Mini Chopper
- Large Stock Pot
- Large Cooking Pot
- Cooking Spoon or Spatula
- Baking Casserole Dish
- Food Storage Container
Directions for Ground Turkey Penne Pasta
- Pre-heat oven to 350 degrees Fahrenheit.
- Boil pasta in a large stock pot according to directions on the package. Drain and set to the side. I cook the pasta and meat mixture at the same time since it takes a while for the water to boil.
- Brown ground turkey on medium-high heat. Add in onion and sun-dried tomatoes and stir well.
- Add in the can mushrooms and garlic, then mix well.
- Pour the meat mixture into a large stock pot and turn on stove to medium. Then add in the sauces, Alfredo and Pasta and then stir. Add in the Sherry and Heavy Cream.
- Next, add all the seasonings and stir. Add in additional seasonings to tastes but be sure to wash spoon or use a different spoon so that you don’t contaminate the food.
- Once sauce comes to a light boil, add in the the frozen spinach and stir.
- Add in the cooked Penne pasta.
- Next, add in the shredded Parmesan and shredded Mozzarella cheeses and mix well.
- Pour Penne Pasta mixture into a large baking dish.
- Then add a layer of the provolone slices.
- Bake in oven uncovered for 10-15 minutes or until cheese is melted and slightly brown on top.
- Stir the pasta dish immediately after it is removed from the oven. Serve with garlic bread and salad. Store leftovers in a air tight container. You can also reserve some to freeze and eat at a later date. This casserole will stay in the fridge for up to 5 days (as long as you did not contaminate your food by tasting) and will freeze for up to three months.
- Ready to serve! Try with grated Parmesan and garlic bread.
For another great pasta recipe, try my Sun-dried Tomato Creamy Pasta here: https://majorgates.com/recipes/sun-dried-tomato-creamy-pasta/
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