Turkey Pasta Bake

Wes and I are finishing up our 30 days of the Isagenix program today.  I can’t believe that it has already been 30 days, but I’m excited to see what the final results are tomorrow. I already have a basic idea of what mine are, but I am really excited to see Wes’.  He has definitely cheated less than me, and while I have done pretty good, I can’t lie and say I was perfect. Blue Bell definitely got the best of me more than I would have liked.

It’s those darn sales! It goes on sale for $3.99 and I have to load up. And of course I can’t leave it alone once it is in my house. But I never will be able to go on a diet where Blue Bell isn’t allowed. That would be seriously harmful to my well-being.

Once the results are in, I will post a full review of the products we used, what I thought of them, and whether we are going to continue on them or not. Until then, here is another Isagenix friendly recipe.  It is a simple pasta bake with much less cheese than usual, but still a whole bunch of flavor.

Turkey Pasta Bake

For the noodles:
1 1/2 cup whole grain pasta shells
1 can Campbells tomato soup
2 cups water

For the sauce:
1 pound extra lean ground turkey
1 tbsp olive oil
1 white onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, chopped
1 zucchini, chopped
3 carrots, chopped
1 can stewed tomatoes (14.5 ounces)
1 cup mushrooms, chopped
1 cup tomato sauce (homemade or from the jar)
10 basil leaves, chopped
1/2 cup parsley, chopped
1 tsp garlic salt
1/2 tsp red pepper flakes
3/4 cup low fat mozzarella cheese
1/2 cup parmesan cheese

For serving
1 cup spinach leaves

Preheat oven to 350 degrees.

In are large soup pot, add noodles, tomato soup, and water. Bring to a boil, then reduce to medium until noodles are nearly cooked. Once done, drain soup and water from noodles and set aside.

While noodles are cooking, add olive oil, onion, turkey, and garlic to a large skillet. Brown the meat. Then add in zucchini, carrots, and stewed tomatoes.  Cook on medium heat for about 5 minutes. Add in mushrooms, tomato sauce, basil, parsley, salt, red pepper flakes and drained noodles.  Stir together and let cook for 4 minutes.

Pour turkey and noodle mixture into a large pyrex or separate ramekins, sprinkle mozzarella cheese over top and stir it to blend it in a bit. Add parmesan cheese and bake for about 20 minutes.

To serve, place spinach leaves in the bottom of a bowl and ladle pasta bake over top. The leaves should wilt and will be the perfect addition to the pasta.  More veggies!

I’m a big proponent of sneaking in extra vegetables whenever I can. Spinach is a pretty easy one to hide… and zucchini. I think like 80% of the recipes I post have zucchini in them somehow.  Ok, that might be a slight exaggeration, but a lot of them do.

Notice how I cooked my pasta in tomato soup? I think it adds a little something extra to the pasta and gives the noodles more flavor.

Time for Suzie’s nightly run. She has one in the morning and usually one in the evening. Another benefit of fostering large dogs… more exercise!

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