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Rotini with Crumbled Turkey and Tomato Sauce

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Hands-on time 30 mins
Total time 45 mins

Makes 6 servings


  • 2 pints grape tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh garlic
  • 1/2 Italian Turkey Meatloaves
  • 1/2 cup low-sodium chicken broth
  • 12 ounces rotini or other short pasta
  • 2 tablespoons butter
  • 3/4 cup shaved Parmesan cheese
  • 1/2 cup fresh basil leaves, chopped

How to Make It

  1. Sauté tomatoes in 1 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until blistered and slightly wilted. Stir in garlic, and cook, stirring constantly, 30 seconds. Crumble meatloaf; add meatloaf and broth to skillet. Cook, stirring often, 3 minutes or until thoroughly heated. Remove from heat, and add salt and pepper to taste.

  2. Cook pasta according to package directions, reserving 1 1/2 cups pasta water. Add pasta water to turkey mixture, and return skillet to heat. Cook mixture 2 to 3 minutes or until liquid is reduced to about 1 cup. Stir in butter. Add pasta and 1/2 cup cheese to turkey mixture; cook, stirring often, 1 to 2 minutes or until thoroughly heated. Sprinkle with basil and remaining 1/4 cup cheese. Serve immediately.