Dreary and rain on and off all day. Stopped by Walmart to pick up a couple of items and stopped by the bank, then back home. For dinner tonight I tried a new recipe from Jennie - O, Baked Turkey Rigatoni.
It's a Winner, Winner, Turkey Dinner Tonight! A while back I was invited to join the Jennie-O Switch Circle, an online network of influential bloggers who will receive sneak peaks of all things Jennie-O. As a member I'm sent coupons and recipes, which is where the Baked Turkey Rigatoni Recipe that I'm preparing tonight comes from. But I'm going to lighten this recipe up, cutting the calories and carbs. I'll be using Jennie - O Extra Lean Ground Turkey Breast, Ronzoni Healthy Harvest Whole Grain Rigatoni Pasta, Sargento Ultra Thin Provolone Sliced Cheese, Daisy Reduced Fat Sour Cream, Sargento Reduced Fat Shredded Mozzarella Cheese, and Kraft Reduced Fat Grated Parmesan Cheese. I also added some sliced Mushrooms and Dried Oregano. Fewer calories, less carbs, same great taste as the original recipe! I also only made a half order of this, using half of the ingredients. I've left the original recipe along with the Jennie - O Turkey web site link at the end of the post.
To prepare it start by heating the oven to 350°F. Bring large pot of lightly salted water to boil. Add pasta and cook 12 minutes or until al dente; drain. Return to same pan. In a large skillet, cook the ground turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion and sauce; simmer 15 minutes or until sauce is thickened and onion is soft. Then mist a 9 x 13-inch baking dish with cooking spray. Add turkey mixture and mushrooms to pasta. Stir to combine. Layer half of turkey mixture in dish. Top with Provolone cheese. Spread with sour cream. Top with remaining turkey mixture. Sprinkle with Mozzarella and Parmesan cheese and Oregano. Bake 30 minutes or until cheese is melted and browned. Garnish with additional Parmesan cheese, if desired.You looking for a delicious and healthy dish, look no further! This came out flat-out delicious. The Jennie - O Turkey, Pasta Sauce and Mushrooms combined just right and then along with the trio of Provolone, Mozzarella, and Parmesan Cheese it's one delicious and hearty meal! For dessert later a bowl of Del Monte No Sugar Peach Chunks.
Jennie O Baked Turkey Rigatoni
Baked Turkey Rigatoni
Ingredients
1 (16-ounce) package rigatoni pasta
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 cup diced onion
2 (26-ounce) jars spaghetti sauce
6 slices Provolone cheese
1 cup fat-free sour cream
1 cup shredded mozzarella cheese
2 tablespoons finely grated Parmesan cheese
Directions
Heat oven to 350°F. Bring large pot of lightly salted water to boil. Add pasta and cook 12 minutes or until al dente; drain. Return to same pan.
In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion and sauce; simmer 15 minutes or until sauce is thickened and onion is soft.
Mist a 9 x 13-inch baking dish with cooking spray. Add turkey mixture to pasta. Stir to combine. Layer half of turkey mixture in dish. Top with Provolone cheese. Spread with sour cream. Top with remaining turkey mixture.
Sprinkle with mozzarella and Parmesan cheese. Bake 30 minutes or until cheese is melted and browned. Garnish with additional Parmesan cheese, if desired.
Nutritional Information
Calories 480 Fat 12g
Protein 33g Cholesterol 70mg
Carbohydrates 61g Sodium 230mg
Fiber 4g Saturated Fat 5g
Sugars 13g
- See more at: http://www.jennieo.com/recipes/780-Baked-Turkey-Rigatoni#sthash.JrsAHKME.dpuf
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