Turkey Chili Pasta Bake

• Meat

  • 1 lb Ground turkey breast

• Produce

  • 2 (15-ounce cans Chili style tomatoes
  • 1 tsp Garlic, granulated
  • 2 Garlic cloves, large
  • 1 (4-ounce can Green chilis, fire roasted
  • 1 tsp Onion powder
  • 1 White onion, large

• Condiments

  • 1/4 cup Franks red hot sauce or your favorite hot sauce

• Pasta & Grains

  • 3 cups Rigatoni or penne noodles, dry whole grain small

• Baking & Spices

  • 1 1/2 tbsp Chili powder
  • 1/2 tsp Pepper, ground
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Monterey cheese
  • 1 cup Ricotta cheese, part skim

Found on organizeyourselfskinny.com

Ingredients

• 3 cups dry whole grain small rigatoni or penne noodles
• 1 lb ground turkey breast
• 1 large white onion, chopped
• 2 large garlic cloves, chopped
• 1 ½ tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon granulated garlic
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 2 (15-ounce) cans chili style tomatoes
• 1 (4-ounce) can fire-roasted diced green chilis
• 1 cup part skim ricotta cheese
• 1 cup shredded monterey cheese
• ¼ cup Franks Red Hot Sauce or your favorite hot sauce (optional)

Directions

• Preheat oven to 350 degrees.
• In a large pot cook pasta in boiling water until very al dente. You want the pasta to still have a bite to it. Drain and set the pasta aside.
• In the same pot heat olive oil over medium heat until hot. Add in onions and peppers and cook until the onions are translucent, about 5 minutes.
• Stir in the ground turkey, and cook until slightly pink (about 5-7 minutes), breaking up into small pieces as it cooks.
• Stir in the chili powder, ground cumin, granulated garlic, onion powder, salt, pepper and cook for another 2- 3 minutes.
• Stir in the diced tomatoes and green chills.
• Bring to a boil and then simmer for 20 - 25 minutes or until the sauce thickens.
• Stir in ricotta cheese and ½ cup of shredded Monterey Jack cheese.
• Pour pasta mixture into a 9 x 13 casserole dish sprayed with cooking spray.
• Sprinkle with the rest of the Monterey Jack cheese.
• Bake for 25 - 30 minutes or until cheese is melted and casserole is hot and bubbly.
• Serve hot with a small salad.

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