Autumn Pasta Bake

 

Dinnertime in my house has become more challenging now that the kids are older and have so many things happening after school.  We are never quite sure what time they will be home for dinner, so a dish like this that can be prepared in advance and ready to go in 15-20 minutes is perfect.  Should you have any leftovers, they are even better the next day!!!

Ingredients:

1 pound ground turkey

1 medium onion – diced

2 Tbsp minced garlic

1 pound asparagus – cut into 1″ pieces

1 28 oz can tomato sauce

1/4 cup fresh sage – chopped

1 lb brown rice penne pasta – cooked al dente, drained, reserving 1 cup cooking liquid

1 cup grated mozzarella cheese

1/2 cup shaved parmesan cheese

2 Tbsp Olive Oil

kosher salt and pepper – to taste

Directions:

Preheat oven to 350

Cook pasta according to package directions less 2-3 minutes for al dente, drain and set aside

Lightly grease 4 quart baking dish with cooking spray

Heat large braising pan or skillet on medium high heat with olive oil

Add onions and lightly saute until just starting to soften, about 3-4 minutes

Add ground turkey, season with salt and pepper and cook over medium heat

Add garlic and sage and saute until turkey is cooked through

Drain any grease that has accumulated in the pan and add tomato sauce

Mix through and gradually add some reserved pasta cooking liquid if too thick

Add cooked pasta and check seasonings

Transfer mixture to baking dish and top with cheeses

Bake at 350 for 15-20 minutes until cheese is melted and lightly browned

 

*If making ahead, chill until needed.  Then cover with foil and bake until warmed through in the center.  Remove foil for the last 10 minutes of baking.

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