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Categories:
Pasta ground turkey fennel Italian seasoning red pepper olive oil onion garlic spinach tomatoes egg Ricotta cheese pesto sauce Mozzarella cheese Parmesan cheese oregano
Viewed: 103 - Published at: a year agoIngredients
- 1/2 pounds Penne Pasta
- 12 ounces, weight Lean Ground Turkey
- 1/2 teaspoons Fennel Seed
- 1/2 teaspoons Italian Seasoning
- 1/2 teaspoons Crushed Red Pepper Flakes, Divided
- 1 Tablespoon Olive Oil
- 1/2 whole Onion, Diced
- 3 cloves Garlic, Minced
- 4 cups Spinach
- 1/4 cups Sun-Dried Tomatoes, Chopped
- 1 whole Egg
- 8 ounces, weight Ricotta Cheese
- 1/2 cups Pesto Sauce
- 13 cups Mozzarella Cheese, Grated
- 1/4 cups Parmesan Cheese, Grated
- 1 Tablespoon Oregano, Finely Chopped
Method
- Heat a large pot of water to boiling, add generous pinch of salt and add pasta, and cook until just al dente.
- Meanwhile, preheat oven to 350 degrees.
- Heat a large skillet over medium heat, brown ground turkey, add fennel seeds, Italian seasoning, and 1/2 of the crushed red pepper flakes.
- Drain and remove to a bowl.
- Reduce heat to low, add oil to pan, add onions and garlic and saute for about 3 minutes until softened.
- Add spinach and sun-dried tomatoes and cook until wilted.
- In a separate bowl, lightly beat egg, add ricotta and pesto sauce and remaining crushed red pepper flakes.
- Add salt and pepper to taste.
- Mix well and add to pan with spinach.
- Return turkey to pan and mix well.
- Drain pasta, reserving 1/4 cup of water, and add to pan, add water if necessary to thin sauce.
- Spray an 8x8 baking dish with cooking spray or grease lightly, add pasta mixture, top with grated cheeses and bake about 20 minutes until the cheese is lightly browned and bubbly.
- Top with oregano and serve.
