I love this colorful recipe, I've taken Ground Turkey and turned it into Italian Sausage. I wanted to do a Baked Penne and Sausage Casserole, but couldn't abide the fat and carbs. So I reworked Rachel Ray's Baked Penne and Sausage she did on her show this morning. I reduced the amount of pasta for the entire dish from 1 full pound of pasta to 1/2 pound, I infused a few additional vegetables to make up for the poasta and to add more health to the dish!
What You'll Need:
1 T Olive Oil
2 cloves garlic finely chopped
2 T Basil
1 T Oregano
1 pinch red pepper flakes
1 t fresh ground pepper
1 pound ground turkey
1 medium onion chopped
2 cloves of garlic chopped
1 1/2 cups chicken stock
1 can Whole San Marzano Tomatoes
1 head cauliflower steamed - steam in microwave whole for 10 minutes in a glass bowl covered with water in the bottom
1 medium zucchini, sliced into half moons
1/2 Red pepper coarse chopped
1/4 cup 1/2 and 1/2
1/4 cup parmesian cheese grated
1/2 cup grated Romano and/or parmesian cheese your choice
1/2 cup shredded mozzorella or a few slices of fresh mozzorella
To begin make your italian turkey sausage, combine the first 6 ingredients, let the mixture sit and marry together for 15 minutes. Then add your ground turkey to the spice and oil mixture and let this sit overnight if you have time. If not, let it sit for 15 minutes, or as long as you can on the counter.
Preheat oven to 400 degrees.
In a large, deep frying pan, add 1 teaspoon of olive oil. Brown the turkey sausage and as you cook it break it up into small small pieces. Add in the onion and Garlic cook for 5 minutes. Deglaze the pan with 1/2 cup of white wine or 1/2 cup of chicken stock sirring and scraping up the brown bits on the bottom of the pan. Add the chicken stock, tomatoes and a bay leaf. Break up the tomatoes with a wooden spoon or fork. Cook the sauce for 30 minutes.
Meanwhile boil water for the pasta. Add a drizzle of olive oil to the water and 1/2 tsp of salt. Cook the pasta 3/4 of the time required, you don't want it soft, you want it al dente. Drain and save a ladel full of the pasta liquid.
To the sauce add the cauliflower, zucchini, and the red pepper. combine. Add the pasta, the reserved liquid the 1/2 and 1/2 and the parmesian to combine all. Pour into large baking dish and top with 1/2 cup mozzorella and 1/2 cup romano or parmesian cheese. You can reduce the amount of cheese to reduce the fat in the dish or add more to your taste.
Place the casserole in a large baking dish and bake for 35 to 40 minutes, until the top is browned.
What You'll Need:
1 T Olive Oil
2 cloves garlic finely chopped
2 T Basil
1 T Oregano
1 pinch red pepper flakes
1 t fresh ground pepper
1 pound ground turkey
1 medium onion chopped
2 cloves of garlic chopped
1 1/2 cups chicken stock
1 can Whole San Marzano Tomatoes
1 head cauliflower steamed - steam in microwave whole for 10 minutes in a glass bowl covered with water in the bottom
1 medium zucchini, sliced into half moons
1/2 Red pepper coarse chopped
1/4 cup 1/2 and 1/2
1/4 cup parmesian cheese grated
1/2 cup grated Romano and/or parmesian cheese your choice
1/2 cup shredded mozzorella or a few slices of fresh mozzorella
To begin make your italian turkey sausage, combine the first 6 ingredients, let the mixture sit and marry together for 15 minutes. Then add your ground turkey to the spice and oil mixture and let this sit overnight if you have time. If not, let it sit for 15 minutes, or as long as you can on the counter.
Preheat oven to 400 degrees.
In a large, deep frying pan, add 1 teaspoon of olive oil. Brown the turkey sausage and as you cook it break it up into small small pieces. Add in the onion and Garlic cook for 5 minutes. Deglaze the pan with 1/2 cup of white wine or 1/2 cup of chicken stock sirring and scraping up the brown bits on the bottom of the pan. Add the chicken stock, tomatoes and a bay leaf. Break up the tomatoes with a wooden spoon or fork. Cook the sauce for 30 minutes.
Meanwhile boil water for the pasta. Add a drizzle of olive oil to the water and 1/2 tsp of salt. Cook the pasta 3/4 of the time required, you don't want it soft, you want it al dente. Drain and save a ladel full of the pasta liquid.
To the sauce add the cauliflower, zucchini, and the red pepper. combine. Add the pasta, the reserved liquid the 1/2 and 1/2 and the parmesian to combine all. Pour into large baking dish and top with 1/2 cup mozzorella and 1/2 cup romano or parmesian cheese. You can reduce the amount of cheese to reduce the fat in the dish or add more to your taste.
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