For the pasta:
1/4 tsp. salt
8 oz. whole grain penne pasta (I used Barilla)
Bring a pot of water seasoned with salt to a boil.
Add pasta and cook about 7 minutes (a few minutes short
of the al dente directions on the box because the pasta will continue to cook
in the oven). While pasta is cooking, work on veggies and meat. When it is
done, add to bowl with veggies and meat.
For the veggies:
½ c. cubed squash (butternut, zucchini, yellow)
3/4 of a large onion cut in 1 in. pieces
1 large bell pepper cut in 1 in. pieces
8 oz. sliced mushrooms
1 ½ tsp. olive oil
1/8 tsp. oregano
1/8 tsp. salt
Place veggies in gallon sized ziplock freezer bag, pour in
oil and add seasonings. Shake vigorously to coat veggies. Pour out on a baking
sheet and roast in a preheated oven at 450 degrees for 15-20 minutes until
veggies are cooked through but still firm. Prepare meat while veggies are
roasting, then add veggies to bowl with meat.
For the meat:
1 lb. lean ground turkey
1/8 tsp. salt
½ tsp. black pepper
1 Tbsp. minced fresh parsley
1 Tbsp. tomato paste (I used the kind with garlic, basil,
and oregano)
¼ tsp. dried oregano
¼ tsp. minced garlic
¼ c. minced fresh onion (use the rest of the whole onion in
the veggies)
Mix all ingredients and brown in large skillet sprayed with
cooking spray. Set aside in large bowl for mixing with other ingredients.
Finish.
Stir together the meat, veggies, and pasta.
Add:
2 cups bottled marinara sauce (I used Wild Oats Organic
Marinara)
1 ½ c. shredded Mozzarella cheese
Stir well and transfer into a 9x13 baking dish.
Top with ½ c. Parmesan cheese
Bake in preheated 350 degree oven for 20-30 minutes until
bubbly and cheese is melted.
Makes 6 hearty servings, 434 calories each.
This is a lightened up, healthier version of Baked Penne with Roasted Vegetables.
