- 14 ounces uncooked ziti or mostaccioli
- 12 ounces ground turkey breast
- 8 ounces sweet turkey Italian sausage, casings removed
- Cooking spray
- 1 1/2 tablespoons olive oil
- 2 cups chopped onion
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, minced
- 1/2 cup red wine
- 5 cups lower-sodium marinara sauce (such as McCutcheon's)
- 1/2 cup chopped fresh basil
- 6 ounces whole-milk mozzarella cheese, thinly sliced
- 2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup packed)
- 2 tablespoons small basil leaves or torn basil
- calories 492
- fat 14.2 g
- satfat 6.1 g
- monofat 4.8 g
- polyfat 1.4 g
- protein 30.2 g
- carbohydrate 88 g
- fiber 2.4 g
- cholesterol 72 mg
- iron 2.8 mg
- sodium 708 mg
- calcium 224 mg
How to Make It
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain and set aside.
Place turkey and sausage in a medium bowl, and mix well with hands to combine. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey mixture to pan; cook 8 minutes or until browned, stirring to crumble. Remove from pan.
Add oil to pan; swirl to coat. Add onion and pepper; sauté 4 minutes. Add garlic; sauté for 5 minutes or until onion is tender. Add wine, scraping the pan to loosen browned bits, and cook for 4 minutes or until liquid almost evaporates. Stir in pasta, turkey mixture, marinara sauce, and 1/2 cup basil. Spoon mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Top with mozzarella and 1/4 cup Parmigiano-Reggiano. Bake at 350° for 25 minutes or until bubbly and cheese melts and begins to brown. Remove from oven; sprinkle with basil leaves and the remaining 1/4 cup Parmigiano-Reggiano cheese.