Hearty Macaroni Bake
Hearty macaroni, turkey, tomato, vegetable and herb casserole.
Servings 8
Calories 230kcal
Ingredients
Topping
- 2 Tbsp plain dry bread crumbs
- 1 Tbsp grated Parmesan cheese
- 1/4 tsp paprika
Casserole
- 1/2 lb ground turkey 90/10
- 3/4 cup yellow onion trimmed, diced
- 3/4 cup celery trimmed, diced
- 3/4 cup carrots trimmed, diced
- 1 1/2 Tbsp garlic cloves peeled, minced
- 1/4 cup canned tomato paste
- 1 qt chicken broth 4 cups
- 2 cups canned diced tomatoes
- 6 oz dry elbow macaroni
- 1 1/4 tsp fresh basil leaves thinly sliced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup frozen green peas thawed
- 1/4 cup 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.
Nutrition
Calories: 230kcal | Carbohydrates: 30g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 470mg | Fiber: 4g | Sugar: 6g