Finally Friday: spinach and turkey pasta bake edition
December 9, 2016
Honestly this feels a bit like cheating because who doesn’t know how to make pasta? You just cook the pasta al dente and add interesting things. For some reason this particular pasta bake was a huge hit.
JuggerBaby decided that this was the night ze didn’t want spinach and picked it out occasionally but ze got more than ze avoided. PiC, on the other hand, had four servings and ate all HIS spinach, so on balance, I’d call it a success.
1 medium onion
1 lb of pasta,
1 lb of ground turkey
1-2 bunches of spinach
4 slices of cheddar cheese
1/2 Tbsp garlic salt
1/2 Tbsp onion powder
1.5 cups tomato-based pasta sauce
Optional: 1/2 cup of mixed cheeses (romano, parmesan, etc)
We’ve been eating a lot of veggie penne and whole wheat penne lately, and it works really well for this recipe.
Mince the garlic, and dice the onions, toss both in the heated, oiled Dutch oven set to medium-low heat. Boil salted water for the pasta, which takes about 9-10 minutes while washing and chopping up your spinach – just a rough chop to discard the stems and cut down the leaves to 1/6th or 1/8th a large leaf size.
Toss the chopped spinach into the Dutch oven, and stir until the leaves settle down into nice green, add the ground turkey, onion powder and garlic salt, cook til done. Add the pasta sauce and sliced cheeses, stir to distribute evenly. Your pasta should be cooked through by now, add it to the pot and stir til it’s mixed in well. Top with a generous sprinkle of cheese on top, bake uncovered at 350 degrees for ten minutes.
Total time from prep to serving: 35 minutes.