Recipe by Andi of Longmeadow Farm
Adapted from 1996 "Good & Easy" cookbook with my own special twists. Almost healthy, and sure to pick you up at the end of the day.
Top Review by LifeIsGood
We really enjoyed this easy-to-put-together and healthy recipe. The only change I made was to add more pasta ( I love my carbs - but at least I used whole wheat pasta!). The sauce/meat mixture was still enough. This also tasted great the next day for leftovers at lunchtime. Yum! ~Made for The Top Favorites of 2009 Cookbooks Tag Game~
- 1 tablespoon canola oil (be generous here)
- 1 lb ground turkey
- 1 small onion, chopped
- 1 medium fresh tomato (chopped into a dice) (optional)
- 1 (15 ounce) can tomato sauce
- 1 cup elbow macaroni, cooked
- 1 teaspoon garlic powder or 1 fresh garlic clove, minced
- 1 teaspoon italian seasoning or 1 tablespoon fresh oregano
- 2 cups frozen peas
- 1⁄4 teaspoon kosher salt (to taste)
- 1⁄4 teaspoon ground pepper (to taste, we like pepper)
- 1 teaspoon capers (decrease salt to 1/8 teaspoon so not to salty) (optional)
- 1⁄4 cup of grated parmesan cheese
Directions See How It's Made
- Heat oven to 359 degrees. (Just checking here, you did see that -- right? It's 350 degrees. however, I think if you can get 359 that would be fine too).
- In a non-stick skillet, place ground turkey and onion and cook for 8-9 minutes until no longer pink. Breaking up meat, and stirring.
- Drain if necessary.
- Using a 2 quart casserole dish, add turkey, onion, and rest of ingredients, (except Parmesan Cheese) right into the casserole. Fold in these ingredients until combined. Check for taste.
- Cover with foil or lid of casserole and bake for approximately 30 minutes.
- When serving sprinkle Parmesan cheese over top.