Lunch: Baked Pasta with Turkey, Tomatoes, and Mozzarella

Recipe by Frank P. Melodia This delicious day-after (Thanksgiving) dish is no secondhand supper.

This recipe includes superfoods such as:

Basil

Health benefits of Baked Pasta with Turkey, Tomatoes, and Mozzarella

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tbsp. extra-virgin olive oil
1 lb. plum tomatoes
1 large yellow onion
2 clove garlic
4 c. marinara sauce
1/2 tsp. crushed red pepper flakes
3 c. shredded cooked turkey
1 lb. cavatappi or orecchiette pasta
1 c. fresh basil leaves
3/4 c. grated Parmigiano-Reggiano cheese
1 lb. fresh mozzarella cheese

Instructions

Heat oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large, deep skillet over medium heat; add plum tomatoes, onion, and garlic and cook 5 minutes, until tomatoes soften. Stir in marinara sauce and red pepper flakes; continue to simmer 5 minutes. Remove sauce from heat; stir in turkey.
Add pasta to boiling water and cook until very al dente, about 2 minutes less than the recommended time on the package. Drain pasta; transfer to a large bowl and toss with 2 cups of the sauce.
Grease a 3-quart baking dish with extra-virgin olive oil. Layer some of the pasta in dish, then some of the remaining sauce, basil, Parmigiano-Reggiano, and mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top. Bake 25 minutes, until top is golden and pasta is crisp on edges.

Share Baked Pasta with Turkey, Tomatoes, and Mozzarella