Award-Winning Volumetric Mediterranean Turkey & Roasted Pepper Penne Bake

Ingredients

• 2 oz Whole-Wheat Penne Pasta
• 1 tsp Extra Virgin Olive Oil
• 6 oz 99% Lean Ground Turkey
• 0.5 medium Yellow Onion
• 3 cloves Garlic
• 1 large Red Bell Pepper
• 1 cup Cremini Mushrooms
• 1 medium Zucchini
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano
• 0.25 tsp Red Pepper Flakes
• 14.5 oz No-Salt-Added Diced Tomatoes
• 0.5 cup Roasted Red Peppers
• 0.25 cup Low-Sodium Vegetable Broth
• 4 cups Fresh Spinach
• 2 tbsp Pitted Kalamata Olives
• 0.25 tsp Freshly Ground Black Pepper
• 0.5 cup 1% Low-Fat Cottage Cheese
• 2 tbsp Whole-Wheat Breadcrumbs
• 1 tbsp Fresh Dill
• 1 tbsp Fresh Parsley
• 0.5 tsp Lemon Zest

Instructions

1. Preheat oven to 375°F (190°C). Cook whole-wheat penne according to package directions until al dente. Drain well and set aside.
2. While pasta cooks, heat olive oil in a large, oven-safe skillet (preferably cast iron or similar) over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat if necessary, though 99% lean should have minimal.
3. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic, diced bell pepper, sliced mushrooms, and diced zucchini. Sauté for 5-7 minutes until vegetables begin to soften.
4. Stir in smoked paprika, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant. Add the can of diced tomatoes (undrained), roasted red peppers (which you can quickly pulse in a food processor with a splash of broth if you prefer a smoother sauce, otherwise dice them finely), and low-sodium vegetable broth. Bring to a simmer.
5. Stir in fresh spinach until wilted, about 2-3 minutes. Add the sliced Kalamata olives and black pepper. Taste and adjust seasoning as needed, relying on herbs and spices for flavor.
6. In a small food processor or blender, combine cottage cheese and a tablespoon of broth or water until smooth and creamy. Set aside.
7. Add the cooked penne to the skillet with the turkey and vegetable mixture, tossing gently to combine. Create a few wells in the mixture and spoon in the blended cottage cheese, swirling it slightly but not fully incorporating it.
8. In a small dry pan, lightly toast the whole-wheat breadcrumbs over medium heat until golden, about 2-3 minutes. Sprinkle the toasted breadcrumbs evenly over the top of the skillet mixture.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until bubbly and the topping is golden brown.
10. Remove from oven, let rest for a few minutes. Garnish generously with fresh dill, parsley, and lemon zest before serving. Serve hot directly from the skillet.

Nutrition (per serving)