Ground turkey, pesto, pasta and cheese baked into one glorious Italian Pasta Bake. Easy, light and healthy, oh and delicious too!
The other day, while freeing up some space on my computer, I stumbled on a folder labeled “000”. I wasn’t sure what the heck it was, so I opened it. Pow! I saw these pictures of past that I made this back in March, yes with my old lens, just before I had the flu.
All of a sudden it all came rushing back to me in some sort of distorted flashback:
This pasta. American Idol. The flu. Postponing my Dad’s birthday dinner. Ahhh yes. No wonder why these pictures didn’t make it on here, I totally forgot it even happened! Because the flu I had apparently came with a side of temporary amnesia because it’s only been like 6 months. Who does that? Who forgets a recipe? Me apparently.
My sister Christine emailed me this recipe forever and ever ago. Telling me to “Make it! It’s delicious!” and she was right! I remember loving the combination of the fire roasted tomatoes with the pesto and the copious amounts of cheese. But I believe she got this recipe from someone, who got it from someone and it may have been in a magazine or something, not sure. But who ever thought this little ditty up, me and my family thank you.
First bring a pot of salted boiling water, add then add the pasta and cook just short of al dente. I usually stop mine two minutes before the recommended time when I plan to finish baking the pasta in the oven.
Next grate a cup and a half of the Asiago cheese or more to taste. Have you ever heard anyone complain about pasta being too cheesy? I didn’t think so.
Here is where you can add a little of the pasta sauce if you think the sauce needs to be thinned out a little. Your call.
Next, pour the mixture into a large lightly greased baking dish and sprinkle with more cheese. Confession: I have this thing, where I can’t just leave a recipe alone. Because of this, I always change, add or delete something. I’m not sure why I do this, but admitting has to be the first step, right?
For this recipe; I couldn’t resist grabbing some panko and sprinkling a cup of it over top and liberally drizzling it with more olive oil. That step is not necessary, but I do like the added texture the panko gives. Bake in a 375° oven until the top is golden about 15-20 minutes. It could be a little longer, I didn’t write this part down and plus I forgot… amnesia remember??
Enjoy! And if you give this Italian Pasta Bake recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
[this post contains affiliate links.]
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!