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Volume III
July 27, 2012

Weekly Home / Recipe Center

Whole Wheat Baked Penne with Vegetables

Serves 6


1 pound ground turkey
1 package sliced baby bella mushrooms
2 zucchini, cut in half and then sliced
2-3 cloves garlic, minced
3 (8-ounce) cans tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 dash cinnamon
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 (1-pound) box whole wheat penne pasta, cooked as directed on box and drained
4 cups baby spinach leaves
1/2 cup grated Parmesan cheese
2 cups shredded italian blend cheese
3 or 4 fresh basil leaves, torn

In a dutch oven over medium-high heat, break up and cook the ground turkey until no longer pink. Add the mushrooms, zucchini and garlic and continue to cook for 2-3 minutes. Add the tomato sauce, basil, oregano, cinnamon, salt and pepper and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add the cooked penne and the spinach and stir to combine.

Preheat oven to 350 degrees and spray a 13×9 baking dish with non-stick cooking spray.

Spoon half of the pasta mixture into the prepared baking dish. Sprinkle with half of the Parmesan and half of the shredded Italian cheese blend. Cover with the remaining pasta mixture, remaining Parmesan and remaining Italian cheese.

Bake for 30 minutes or until the cheese is melted and beginning to brown. Remove from oven and let sit for 10 minutes. Garnish with torn basil leaves before serving.

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