Whole Wheat Baked Penne with Vegetables

Before I share this recipe I want to let you know that the kitchen will probably be closed next week. Our annual She Speaks Conference begins on Friday and I am heading to the hotel tomorrow to begin setting up.  I’m not sure if I will have a moment to think about food. Well… who am I kidding… I’m always thinking about food. I’m just not sure if I will be thinking about fixin’ any!

I asked Nick what he wanted me to pick up at the grocery store and what he wanted me to prepare for him so he has food for the week while I’m gone. He pretty much just wants cereal, chicken strips with A1 Sauce, and frozen pizza. Oh… and lots of snacks for in between meals. So apparently, he is planning on eating cereal every morning, chicken strips every day for lunch, and pizza every night for dinner. He is happy with this simple little menu. Do ya’ll feel my pain? Seriously… I LOVE to cook and create new recipes and my son just wants frozen pizza! Oh the irony (as Nick likes to say with lots of drama).

OK – for those of you who absolutely love a baked pasta dish with lots of rich flavors and gooey cheese, here’s an option that is a little healthier. The sauce starts with ground turkey breast instead of beef or pork so you already have less fat than your typical baked pasta dish. I also use canned tomato sauce instead of a jar of marinara sauce so that you don’t have the added sugar that is typically in a jarred sauce. Whole wheat pasta and the addition of veggies kicks up the nutritional value so, all-in-all, this version isn’t too bad. OK… there is cheese. But I REALLY love cheese

Whole Wheat Baked Penne with Vegetables

• 1 lb ground turkey breast
• 1 package sliced baby bella mushrooms
• 2 zucchini, cut in half and then sliced
• 2-3 cloves garlic, minced
• 3-8 oz cans tomato sauce (I use the no salt added)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• dash cinnamon
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 lb box whole wheat penne, cooked as directed on box and drained
• 4 cups baby spinach leaves
• 1/2 cup grated Parmesan cheese
• 2 cups shredded Italian blend cheese
• 3 or 4 fresh basil leaves, torn

In a dutch oven over medium-high heat, break up and cook the ground turkey until no longer pink. Add the mushrooms, zucchini and garlic and continue to cook for 2-3 minutes. Add the tomato sauce, basil, oregano, cinnamon, salt and pepper and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add the cooked penne and the spinach and stir to combine.

Preheat oven to 350 degrees and spray a 13×9 baking dish with non-stick cooking spray.

Spoon half of the pasta mixture into the prepared baking dish. Sprinkle with half of the Parmesan and half of the shredded Italian cheese blend. Cover with the remaining pasta mixture, remaining Parmesan and remaining Italian cheese.

Bake for 30 minutes or until the cheese is melted and beginning to brown. Remove from oven and let sit for 10 minutes. Garnish with torn basil leaves before serving. (While I prefer the addition of fresh basil to this dish, I didn’t have any this time so I garnished individual servings with parsley.)

Sweetest Blessings,
LeAnn