Mediterranean Ground Turkey and Whole Wheat Pasta Bake
Ingredients
2 tablespoons olive oil, divided
1 pound ground turkey
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
2 cans (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 can (14 ounces) canalleni beans, drained
1 can (4 ounces) sliced black olives, drained
1 package (13.25 ounces) whole wheat rotini
3 cups chopped kale
1 cup feta cheese
Directions
- Heat oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
- In a large skillet over medium-high, heat olive oil. Add the turkey. Cook until browned, about 5 minutes. Remove from skillet, place in a large bowl. Set aside.
- Add remaining olive oil to skillet and return to medium-high. Add onion and garlic. Sauté until onion is tender, about 3 minutes. Remove skillet from heat and add to turkey in bowl. Stir in tomatoes, tomato sauce, beans, olives, kale, Italian seasoning and salt. Stir well.
- Meanwhile, follow package directions for cooking pasta 6 minutes. Drain and add to turkey mixture. Mix well and pour into baking dish. Cover with foil.
- Bake for 45 minutes to 1 hour or until pasta is almost tender. Sprinkle with cheese and bake an additional 15 minutes.
Serves: 8-10