Hearty Macaroni Bake
Hearty macaroni, turkey, tomato, vegetable and herb casserole.
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Hearty Macaroni Bake
Hearty macaroni, turkey, tomato, vegetable and herb casserole.
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| Servings |
| 8 |
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Ingredients
Topping
- 2Tbsp plain dry bread crumbs
- 1Tbsp grated Parmesan cheese
- 1/4tsp paprika
Casserole
- 1/2lb ground turkey90/10
- 3/4cup yellow oniontrimmed, diced
- 3/4cup celerytrimmed, diced
- 3/4cup carrotstrimmed, diced
- 1 1/2Tbsp garlic clovespeeled, minced
- 1/4cup canned tomato paste
- 1qt chicken broth4 cups
- 2cups canned diced tomatoes
- 6oz dry elbow macaroni
- 1 1/4tsp fresh basil leavesthinly sliced
- 1/2tsp kosher salt
- 1/4tsp black pepper
- 1/3cup frozen green peasthawed
- 1/4cup grated Parmesan cheese
Instructions
- Preheat oven to 350 F.
- In stockpot over medium-high heat, cook turkey until no longer pink. Add onion, celery, carrot and garlic. Sauté until onion is tender-crisp, 2 to 3 minutes. Stir in tomato paste. Sauté 2 minutes.
- Add broth, diced tomato, pasta, basil, salt and pepper. Toss to mix. Bring to a boil. Reduce heat. Simmer until pasta is tender and sauce is thickened, 15 to 18 minutes.
- Add peas and cheese. Toss to mix.
- In a glass casserole dish, pour in pasta mixture and sprinkle with bread crumbs, parmesan and paprika. Bake until internal temperature reaches 165 F and topping is browned, 10 to 12 minutes.