Kale Turkey Pasta Bake
Try this Kale Turkey Pasta Bake recipe, or contribute your own.
Try this Kale Turkey Pasta Bake recipe, or contribute your own.
- 1 tsp salt
- 1 large onion finely chopped
- 1 tsp ground black pepper
- 2 lbs ground turkey extra lean
- 4 large garlic cloves minced
- 1 tsp olive oil extra virgin
- 3 cups (9 oz) whole wheat penne/fusilli pasta dry (use certified gf for gf version)
- 28 oz tomato sauce (i used organic kirkland)
- 2 tbsp honey or maple syrup
- 1 cup pasta water
- 1 tbsp italian herb seasoning (oregano or basil) dried
- 4 - 5 cups kale (1 bunch) stem removed & chopped
- 2 cups (5 oz) low fat mozzarella cheese shredded & divided
- 1/3 cup italian parsley chopped (for garnish)
- Carbohydrate 29.9769542194171 g
- Cholesterol 589.670081 mg
- Fat 30.7381631309781 g
- Fiber 1.55916086535438 g
- Protein 199.224036106021 g
- Saturated Fat 9.29864859328657 g
- Serving Size 1 1 recipe (1768g)
- Sodium 650.570223586539 mg
- Sugar 28.4177933540627 g
- Trans Fat 4.45580357640402 g
- Calories 1236 calories
Step-by-step
- Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water and set aside.
- Preheat oven to 375 degrees.
- Preheat large skillet on medium heat and add olive oil. Add onion and garlic, saute for 2 - 3 minutes, stirring occasionally.
- Add turkey and cook for another 7 minutes, breaking meat into pieces and stirring occasionally.
- Add tomato sauce, honey, pasta water, herb seasoning, salt, pepper, kale and stir.
- Add previously cooked pasta and stir again.
- Transfer half of the mixture in 9" x 13" baking dish and sprinkle with 3/4 cup cheese.
- Top with remaining mixture and sprinkle with remaining 1 + 1/4 cups cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and broil until cheese is golden brown.
- Serve hot garnished with parsley if desired.
Kale Turkey Pasta Bake: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a marathon. But I've discovered a recipe that's not only incredibly satisfying but also surprisingly quick and easy to prepare – my Kale Turkey Pasta Bake. This dish ticks all the boxes: it's packed with protein, bursting with flavor, and best of all, it's a one-pan wonder, minimizing cleanup time. The secret is simple: prepping the ingredients ahead of time so assembly is a breeze. I usually chop the vegetables and measure out the spices on the weekend, storing them in airtight containers. Then, on a busy weeknight, it’s just a matter of assembling and baking – pure bliss!
This recipe came about from a need for something both comforting and nutritious. My family is big on pasta, but I was looking for a way to sneak in more vegetables without the kids complaining. Kale, with its slightly peppery taste, blends beautifully with the savory turkey and rich tomato sauce. The added touch of honey adds a subtle sweetness that balances the flavors perfectly. The whole family devours this bake; even my picky eaters clean their plates! It's also incredibly versatile. I've experimented with adding different vegetables like spinach, mushrooms, or zucchini – each time with fantastic results. Feel free to customize it to your family's preferences.
The best part? Leftovers are just as delicious the next day, making it a perfect meal prep option. I often double the recipe, saving half for lunch throughout the week. This saves me precious time and ensures I always have a healthy and satisfying meal ready to go. The Kale Turkey Pasta Bake has become a staple in our household, a go-to recipe when I need a quick, healthy, and absolutely delicious dinner on the table in under an hour. It's more than just a recipe; it's a testament to the power of simple, wholesome ingredients and a little bit of planning.
Beyond the Bake: Tips and Tricks for Weeknight Success
This Kale Turkey Pasta Bake is a great starting point for exploring your culinary creativity. Here are a few ideas to make it your own:
- Spice it up: Add a pinch of red pepper flakes for a little kick.
- Cheese variations: Experiment with different cheeses. Fontina, ricotta, or even a blend of cheddar and mozzarella would all work wonderfully.
- Vegetable substitutions: Feel free to add or substitute vegetables based on what’s in season or what you have on hand.
- Make it gluten-free: Use gluten-free pasta and ensure your other ingredients are certified gluten-free.
- Meal prep ahead: Chop vegetables and measure out spices on the weekend to save time during the week.
- Leftover magic: Double the recipe and enjoy leftovers for lunch throughout the week.
More than just a meal, this is a testament to the power of simple cooking, the joy of family time, and the satisfaction of a healthy and delicious dinner. Try it, and let me know what you think!
