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Baked Penne with Turkey and Mushroom Ragù
Cook Time
45 mins
A lightened up take on this rich and filling comforting food classic uses lean turkey and additional veggies. It's the perfect family-friendly make ahead meal!
Course: Main Dish
Cuisine: Italian
Servings: 45 servings
Calories: 2626 kcal
  • Cooking spray
  • 3/4 lb whole wheat penne cooked according to package instructions
  • 1 tsp extra virgin olive oil
  • ¾ lb 93% lean ground turkey
  • 2 cups chopped onion
  • 8 oz package sliced cremini mushrooms 3 ½ cups
  • 1 TB kosher salt
  • 1 TB minced garlic
  • Pinch red pepper flakes
  • 12 oz roasted peppers drained, rinsed, chopped (1 cup)
  • 1 15 oz can diced tomatoes
  • 30 oz canned tomato sauce
  • 1 TB no-salt Italian seasoning
  • ½ cup minced fresh basil extra for garnish
  • 1 cup shredded part skim mozzarella
  • ¼ cup grated parmesan
  1. Preheat oven to 350 degrees and spray a large 3 quart casserole with cooking spray. Heat oil over medium high heat in a large nonstick skillet. Add onion, mushroom, and turkey and cook for 10 minutes, stirring often, until liquid has evaporated.
  2. Add garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning, and basil. Simmer ragù for 10 minutes so flavors blend. Stir in cooked penne and half the cheese. Spoon penne mixture into prepared casserole and top with remaining cheese.
  3. Bake for 30 minutes or until cheese is bubbly and melted. Garnish with additional fresh basil.
Nutrition Facts
Baked Penne with Turkey and Mushroom Ragù
Amount Per Serving
Calories 2626 Calories from Fat 630
% Daily Value*
Total Fat 70g 108%
Saturated Fat 25g 125%
Cholesterol 345mg 115%
Sodium 18078mg 753%
Potassium 6564mg 188%
Total Carbohydrates 338g 113%
Dietary Fiber 54g 216%
Sugars 73g
Protein 169g 338%
Vitamin A 154.1%
Vitamin C 349.4%
Calcium 184.5%
Iron 133.6%
* Percent Daily Values are based on a 2000 calorie diet.

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