The genius factor with this recipe is that the ground turkey need not be cooked before mixing it with the remaining ingredients…and the end result is divine!
This is the last (for the time being, anyway) in my string of recipes using Basic Marinara Sauce. The following baked pasta dish is unique in that the meat does not have to be sautéed 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, in the batch pictured here, I experimented 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, was not as good as regular pasta. My family liked it, although I would recommend using your personal favorite pasta, be that regular, whole wheat, or one of the many gluten-free or legume-based pastas, many of which are quite good.
Another delicious and easy dinner using a portion of the marinara sauce is Sausage, Pepper and 2-Cheese Pizza. Of course, you may absolutely use your favorite store-bought sauce. Rao’s has long been popular in our house.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Baked Fusilli with Asiago
Ingredients
- 6 ounces fusilli, or similar pasta, cooked according to package directions
- 2 cups Basic Marinara Sauce (or your favorite store-bought; I like Rao's)
- 1 cup mozzarella, shredded
- ¼ cup Asiago cheese, shredded
- 6 ounces ground turkey (can substitute ground beef or sausage)
- ⅛ teaspoon salt
Instructions
- 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℉ for 30 minutes or until cheese is lightly browned. Let stand five minutes before serving.
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