Baked Penne with Asparagus & Turkey

My husband made this clean recipe last week, and it was delicious!  The kids asked for more. 🙂 It’s from the Jan/Feb 2009 issue of Clean Eating Magazine.

Baked Penne with Asparagus & Turkey


12 oz whole-wheat penne

3/4 lb thin asparagus, trimmed and cut into 2-inch pieces

Olive oil cooking spray

3/4 lb lean ground turkey

3 cups no-salt added organic tomato sauce

1/2 tsp dried basil

1/4 tsp garlic powder

1/4 tsp sea salt

Freshly ground black pepper, to taste

4 oz part-skim mozzarella cheese, grated (1 cup), divided

1/4 cup Parmigiano-Reggiano cheese, grated


1. Preheat oven to 350 degrees. Bring a large pot of water to a boil and cook penne according to package directions.  When pasta is 1 minute from being done, add asparagus and boil for 1 minute; drain and return to pot.

2. Meanwhile, coat a large skillet with cooking spray and heat to medium-high; add turkey and cook, stirring often, until lightly browned, about 7 minutes. Add tomato sauce, basil, garlic powder, salt and pepper, and simmer until heat through, 3 to 4 minutes.

3. Add turkey meat sauce to penne and asparagus and stir to combine.

4. Lightly coat a 2-qt baking dish with cooking spray; add 1/2 the penne mixture and sprinkle with 2/3 of the mozzarella. Add remaining penne, then sprinkle remaining mozzarella and top with Parmigiano-Reggiano. Bake for 18-20 minutes or until cheese is melted. Let it rest for 5-10 minutes before serving.  Try garnishing with fresh oregano or basil if desired.


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