It's Pasta Month! Ready for a great new recipe?
It's rare to see new recipes for casseroles these days. Often, I think they have too many steps and take too long to make. But I love a good casserole, which is why I'm breaking out this modern one-pot adaptation* that will help you get dinner on the table in 30 minutes or less.
Italian Skillet Casserole
- 3 cups penne (we used whole wheat penne), cooked according to package directions and drained
- 1 tsp olive oil
- 1 onion, chopped
- 2 tablespoons garlic, minced or paste
- 2 grated carrots
- 1 cup bell pepper
- 1 cup chopped fresh fennel
- 2 cups chicken broth
- 8 ounces (1/2 pound) of lean ground turkey
- 1 cup tomato sauce
- 1 can diced, no-salt-added tomatoes
- 1 tsp ground fennel seed
- 1 tablespoon dried basil
- 1 tablespoon dried Italian seasoning
- Handful of spinach
Cook the pasta while you are chopping the vegetables.
Add the olive oil to a large Dutch oven or paella pan. Saute the onion and garlic until nutty, about 2 minutes. Add the grated carrots, bell pepper, and fennel. Stir and cook (covered) for a few more minutes.
Add the broth and turkey. Chop the turkey into small pieces in the pan with your cooking spoon. Add the tomato sauce, tomatoes and seasonings. Cook for 10 minutes or until the turkey is done and the sauce is a little thick.
Add the spinach last and top with a little Parmesan cheese. Turn off the stove and allow to sit while you set the table and make a salad... perhaps like the one below?
Easy Lemon Salad
- 8 cups mixed fresh greens (we used red leaf, arugula and spinach)
- 1 lemon (juice)
- 2 tsp olive oil
Toss and serve.
We served this dinner with toasted sourdough bread. The casserole looks especially nice in a French onion soup bowl.
* Well, it's one-pot after you cook the pasta, but still. It doesn't dirty many of your kitchen tools.
by Judy Doherty, PC II
Looking for more inspiration? Visit the Nutrition Education Store or browse some of my favorites below...
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.