Cheesy, saucy, noodle-y, and satisfying; this lightened up version will not disappoint.
Yield: 12servings
Prep Time: 20 minutesmins
Cook Time: 30 minutesmins
Total Time: 50 minutesmins
Ingredients
1box, 14 to 16 ounces whole grain ziti or penne noodles (smaller tubes work best)
1poundlean ground turkey, at least 90% lean
2teaspoonsonion powder
2teaspoonsgarlic powder
10ouncesfrozen, chopped spinach, thawed and well-drained
¼cupchopped sun-dried tomatoes
1large egg
1large egg white
½teaspoondried basil
½teaspoondried oregano
½teaspoonof crushed red pepper flakes
1 to 1½cupshredded part-skim mozzarella, divided
1cuppart-skim ricotta
24ouncesmarinara sauce
½cupgrated Parmesan
Instructions
Preheat the oven to 350˚. Liberally coat a 9×13 casserole dish with nonstick oil spray, and set aside.
Cook pasta to al dente, according to package instructions. Reserve ½ cup of pasta water. Drain the pasta and set aside.
In a large pan, cook the ground turkey, using a wooden spoon to break the meat into crumbles. Add onion powder and garlic powder. Stir frequently, pouring small amounts of pasta water into the pan to help incorporate browned bits from bottom. Once browned, remove from the stove.
In a separate bowl, blend the drained spinach, tomatoes, egg, egg white, ricotta, basil and oregano. Add to the ground turkey mixture and combine. Add 1 cup of the mozzarella, all the marinara sauce and cooked ziti. Mix to combine. Season with salt and pepper to taste.
Spoon ziti mixture into baking dish. Cover pan loosely with foil paper and place in oven for 20 minutes. Remove from oven and divide remaining mozzarella cheese and Parmesan cheese evenly over each. Place back in the oven uncovered for 5 to 10 minutes until cheese is golden brown.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.