Baked Fusilli with Asiago

This is the last–for a little while, anyway–in my string of recipes using the Basic Marinara Sauce, but feel free to share any of your recipe ideas! The following baked pasta dish is unique in that the meat does not have to be sauteed prior to mixing with the pasta. The first time I tried this, I was apprehensive. However, the meat–be it ground turkey, beef or sausage–cooks in the oven, imparting great flavor, while saving time and another dirty pan.

Being a fan of Ezekiel breads, I experimented this time with Ezekiel’s sprouted grain pasta. Packing sprouted wheat, lentils, millet, and three other sprouted grains, this pasta is loaded with nutrients. The texture, however, is not as “al dente” as regular pasta. My family liked it, although I would recommend trying a regular whole wheat pasta the first time…unless your are feeling adventurous.

Baked Fusilli with Asiago

6 ounces fusilli, or similar pasta, cooked according to package directions
2 cups Basic Marinara
1 cup mozzarella, shredded
1/4 cup Asiago cheese, shredded
6 ounces ground turkey (can substitute ground beef or sausage)
1/8 teaspoon salt

Combine pasta, marinara, half of each cheese, ground turkey, and salt in a large bowl. (I find it easiest to use my hand to break up the meat and evenly distribute throughout the pasta mixture.)

Transfer to a greased 8×8 baking dish and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is lightly browned. Let stand five minutes before serving.