Wednesday, July 13, 2011

Baked Penne with Summer Veggies

 I love cooking with squash and zucchini over the summer.  I found this recipe in  Cooking Light.  I had most of the ingredients and changed the things I was missing.  This recipe was created as a vegetarian recipe but I decided to add some meat for a hearty dinner.  I noted all of the changes I made in red below.  We loved the end result.  Enjoy! 
Adapted from Cooking Light 

  • 6 ounces uncooked penne (about 1/2 a box)
  • 2 tablespoon olive oil
  • 2 cups chopped yellow squash
  • 2 cups chopped zucchini
  • 1/2 cup chopped onion
  • 2 cups chopped tomato
  • garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup (4 ounces) part-skim ricotta cheese
  • large egg, lightly beaten
  • Cooking spray
  • 1 lb. ground turkey
  • 1 tsp. garlic salt 

  • 1. Cook pasta according to package directions, omitting salt and fat; drain.
  • 2. Preheat oven to 400°.
  • 3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper. 
  • 4. Brown ground turkey (season with salt and pepper).  Add to pasta mixture.  
  • 5. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 9x12 rectangular  glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
  • 6.  Sprinkle with garlic salt and let cool for a few minutes.  Serve and Enjoy!

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