Baked Penne with Turkey, Mushroom and Roasted Pepper Ragu

Ingredients

• 2 spray(s) cooking spray
• 1 tsp olive oil, extra virgin
• 3/4 pound(s) uncooked 93% lean ground turkey
• 2 medium uncooked onion(s), chopped
• 8 oz cremini mushroom(s), thinly sliced
• 1 Tbsp kosher salt
• 1 Tbsp minced garlic
• 1 pinch red pepper flakes
• 12 oz roasted red peppers (packed in water), drained, chopped
• 15 oz canned diced tomatoes
• 30 oz canned tomato sauce
• 1 Tbsp Italian seasoning
• 1/2 cup(s) basil, fresh, minced (plus extra for garnish)
• 12 oz uncooked whole wheat pasta, penne, cooked according to package instructions
• 1 cup(s) shredded part-skim mozzarella cheese, divided
• 1/4 cup(s) grated Parmesan cheese, divided

Instructions

1. Preheat oven to 350° F. Coat a large 3-quart casserole dish with cooking spray.
2. Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.
3. Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
4. Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne, 1/2 cup mozzarella and 2 tablespoons Parmesan.
5. Spoon penne mixture into prepared dish; sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until cheese is bubbly and melted, and dish is heated through, about 25 to 30 minutes; garnish with fresh basil if desired.

Notes

Yields about 1 cup per serving.