Turkey, Ricotta and Whole Wheat Pasta Bake Recipe - Allrecipes.com
Turkey, Ricotta and Whole Wheat Pasta Bake Recipe
  • READY IN 1 hr

Turkey, Ricotta and Whole Wheat Pasta Bake

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Jessica."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 300 degrees F (150 degrees C).
  2. Stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
  3. Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.
  4. While the pasta cooks, place a skillet over medium heat. Crumble the turkey into the skillet; cook and stir until the turkey is completely browned. Drain and add to the pasta.
  5. Spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. Spread the remaining pasta mixture over the cheese layer. Cover with aluminum foil if desired.
  6. Bake in the preheated oven until slightly brown on top, about 30 minutes.
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Reviews More Reviews

Feb 22, 2011

This was pretty good for a quickie dish. I cooked the ground turkey with fresh garlic, a half a large onion, 1 red pepper and 1 green pepper in olive oil for extra flavor. I also prepared it ahead of time and baked it for 45 minutes instead of 30 since it was coming from the fridge. My company said it tasted like lasagna :)

 
Oct 26, 2010

We found this easy to make, but on first serving the Turkey needed some more flavor to it. Second serving the turkey had more flavor but still could have used more to make this recipe a 5.

 
May 09, 2011

I added some pesto to the cheese mixture and used 1 24 oz jar. I think 14 oz would have been really dry. Really easy and quick!

 
Jun 09, 2011

This was WONDERFUL! I have to admit, I love to read recipes but I seldom follow them exactly. I like to get ideas. This one I actually followed pretty closely except I only used about half a pound of ground turkey and I used fresh mozzarella and then I added some fresh basil and oregano from my garden. Oh, and I used a can of stewed tomatoes since I didn't have the Classico. I can't wait to make this with a couple of fresh tomatoes! Oh, another thing...I didn't precook the pasta...I sauteed the turkey, onions, garlic then added the tomatoes,ricotta, herbs, a little extra water to the skillet, brought it to a boil, then poured the whole thing into a casserole, and cut up the mozzarella balls on top. Yum yum, great flavors!

 

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Nutrition

  • Calories
  • 460 kcal
  • 23%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 35.4 g
  • 71%
  • Sodium
  • 425 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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