I am experimenting with casserole-style entrees for mid-week dinners, since I am working from Milwaukee, WI, two days a week. Build on the weekend, cook Monday evening and provide sustenance for Monday, Tuesday, and hopefully Wednesday!
This week was supposed to be Baked Ziti, but I was unable to find whole wheat ziti, so I substituted whole wheat penne instead.
Adapted from a recipe I found on the internets...
1 lb whole wheat penne
1 lb ricotta (I used part-skim)
1 lb shredded mozzarella
Sliced provolone to cover casserole(s)
1 egg
1 lb ground turkey
1 large red onion, diced
5 cloves garlic, chopped finely
Fresh herbs of choice (I used rosemary and thyme)
Dried herbs of choice (I used Italian seasoning blend)
2 jars pasta sauce (I used Prego) or make your own
Cook pasta in boiling salted water until pre-al dente. Pasta will continue to cook in the casserole. Drain then dump into large bowl.
Add ricotta and egg and dried spices, mix well gently to combine with the pasta.
Sweat the onion in a touch of olive oil until soft and translucent.
Add ground turkey, break up and brown. Add garlic and fresh spices, cook an additional minute, remove from heat.
Layer into casserole dish(es):
Sauce
Pasta & ricotta mixture
Meat mixture
Shredded cheese.
When casserole is filled, top with sliced provolone and bake @ 350F for 1 to 1 1/2 hours until done, browned and bubbly.
This week was supposed to be Baked Ziti, but I was unable to find whole wheat ziti, so I substituted whole wheat penne instead.
Adapted from a recipe I found on the internets...
1 lb whole wheat penne
1 lb ricotta (I used part-skim)
1 lb shredded mozzarella
Sliced provolone to cover casserole(s)
1 egg
1 lb ground turkey
1 large red onion, diced
5 cloves garlic, chopped finely
Fresh herbs of choice (I used rosemary and thyme)
Dried herbs of choice (I used Italian seasoning blend)
2 jars pasta sauce (I used Prego) or make your own
Cook pasta in boiling salted water until pre-al dente. Pasta will continue to cook in the casserole. Drain then dump into large bowl.
Add ricotta and egg and dried spices, mix well gently to combine with the pasta.
Sweat the onion in a touch of olive oil until soft and translucent.
Add ground turkey, break up and brown. Add garlic and fresh spices, cook an additional minute, remove from heat.
Layer into casserole dish(es):
Sauce
Pasta & ricotta mixture
Meat mixture
Shredded cheese.
When casserole is filled, top with sliced provolone and bake @ 350F for 1 to 1 1/2 hours until done, browned and bubbly.
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