Cheesy Pasta Bake

Cheesy Pasta Bake Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Cheesy Pasta Bake is the perfect comfort food that the whole family will enjoy. Jar marinara starts gives the cook a jump start on  the recipe.

 

Yield:

Serves 8 (serving size: about 1 1/2 cups)
Total time: 59 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 39 Minutes
Total: 59 Minutes

Nutritional Information

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

Ingredients

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

Preparation

1. Preheat oven to 350°.

2. Cook pasta according to the package directions, omitting salt and fat; drain and set aside.

3. 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.

4. 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.

Ann Taylor Pittman,

Cooking Light

March 2012
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