I’m calling this one “Busy Moms Boozy Baked Pasta” because you can throw this together in 15 minutes, bake two batches, freeze one and reheat for those busy nights where you need something fast and healthy on the table. Oh and there’s wine in it. That’s where the boozy part comes in. Moms will love that there are tons of hidden veggies in here and kids will love that it’s pasta and cheese. It’s our little secret. You can easily make this vegetarian by swapping out the turkey for lentils, cauliflower and mushrooms. Anyway, let’s get to the recipe shall we?
1/2 pound pasta (you could do a whole box too if you have a large family or want to make extra to freeze)
1 pound ground turkey
1 cup shredded mozzarella
1/2 cup parmesan
1 grated zucchini (or spiralize it if you have one of these)
For the pasta sauce (in a blender or food processor combine the following):
1/2 jar of your favorite tomato sauce
1 yellow pepper
1/2 cup red wine (the alcohol will burn off so don’t worry if you are serving to kids)
3 T flaxseed
Cook the pasta 2-3 minutes LESS than the package directions. Drain and set aside.
While the pasta is cooking, put a tablespoon of olive oil in a pan and cook the turkey until done.
In a large bowl (or even the pan you used to make the pasta) combine the pasta, turkey, mozzarella, zucchini and the pasta sauce.
Spray a baking dish with non-stick spray and add the pasta/turkey mixture. (I had extra so I spread mine out into two baking dishes). Sprinkle a little extra mozzarella on top and the parmesan. I also added a combination of bread crumbs and hemp seeds. No need to measure just sprinkle it on until it looks good to you.
You can keep this in the fridge for a few days and bake as needed. Make it over the weekend and keep one in the fridge for later in the week. Or bake, freeze, and bake from frozen (at 350 for 40 minutes).
If you are baking right away, bake at 375 for 30 minutes or until everything is hot.