Recipe by Jessica
"My husband and I LOVE pasta, but with our new diet and exercise plan, pasta is not our friend, so here's a way to make it a little easier for us to enjoy our faves!"
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1 (16 ounce) container
low-fat ricotta cheese
1 (8 ounce) package
shredded low-fat mozzarella cheese
garlic, minced, or more to taste
salt and ground black pepper to taste
1 (1 pound) package
whole-wheat penne pasta
1 (13.5 ounce) jar
Very good quick dish, but I did make a lot of changes. I added alot more garlic and next time will throw the garlic in the beef at the end of the saute time to cook it a little. I also added a bit of crushed red pepper flake to the cheese mixture and meat. After the meat was cooked I sauted some veggies too and threw those is. I used onion, red and yellow pepper and zuchini. I also used a little more sauce and added some basil and oregano. Very tasty and we will have leftovers for a week! Which I love.
This was pretty bland. I think I would add more sauce if I made it again. It did make alot which is nice if you enjoy leftovers.
Yum, yum, yummy. My family loved it. All three kids had second helpings, which is highly rare. I made a small change because I hate when people completely change a recipie and then rate it. I added some italian herb season to the turkey as I cooked it. Only becuase I'm not a fan of plain ground turkey. Everything else the same and it was so good. The only problem I had is that it did not heat through enough. Next time I will crank the heat up to 350 and cook for 35-40 minutes. Also, definitely cover with foil. Ours was a little dry on top.
it was made for kids who loved it
Very good! I added some more flavor by adding garlic, crushed red pepper, oregano, basil, and rosemary to the turkey while cooking, and I used an entire jar of sauce even though I halved the recipe. (What can I say? I LOVE tomato sauce!). I didn't have ricotta so I just left it out, and I added broccoli to the cheese mixture to up the veggie count. Turned out excellent. Very nice, very flavorful. Turkey doesn't always have much of a flavor so I'm always spicing it up. I made this up and refrigerated the night before, so instead of the oven on 300 for 30 minutes I upped the temp to 350 and the time to 50 minutes so it would heat through and melt the cheese. I don't think this would have been necessary if I'd made the entire thing the same day. Thanks for the recipe!
After reading other reviews, I made a few changes. I used low fat cottage cheese instead of ricotta and I added oregano and 6 cloves of garlic to the cheese mixture, with these changes, the flavor wasn't bland as others stated. I also thawed frozen spinach, squeezed the moisture out and added it to the cheese mixture too. I found that it needed more sauce, so I used a jar and a half, and I used whole wheat penne pasta.
Tasty! Only part I changed was that I saved some of the mozzarella cheese for the top.
This is great. My husband almost ate the entire pan!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Bake with Whole Wheat Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 478
** Calories from Fat: 140
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