Baked Penne with Kale and Zucchini Recipe

Recipesfull introduces to you: Ground Turkey Recipes. (Baked Penne with Kale and Zucchini Recipe). A cheesy pasta casserole, with additions like kale to make it extra good! I changed up one of my mother's old recipes to add more veggies and flavor!

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Baked Penne with Kale and Zucchini Recipe

Ingredients

1 (8 ounce) package penne pasta

2 tablespoons olive oil

½ cup chopped onion

2 cloves garlic

chopped

1 pound lean ground turkey

salt and ground black pepper to taste

1 bunch kale

chopped into 1 1/2-inch pieces

2 small zucchini

thinly sliced

1 (540 mL) can seasoned diced tomatoes with juices (such as Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes)

1 cup prepared pasta sauce

2 teaspoons Italian seasoning

2 ½ cups shredded mozzarella cheese

divided

½ cup shredded Cheddar cheese

⅓ cup grated Parmesan cheese

Meat and Poultry

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.

Step 2

Bring a large pot of lightly salted water to a boil. Add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes. Drain.

Step 3

Heat oil in a large frying pan over medium-high heat. Saute onion and garlic in the hot oil for 4 minutes. Add ground turkey and cook and stir until browned and crumbly 5 to 7 minutes. Season with salt and pepper. Add kale and zucchini and saute mixture for about 10 minutes. Pour in juice from canned tomatoes and pasta sauce. Stir in Italian seasoning. Cover and simmer over low heat until kale is wilted and zucchini is transparent about 5 minutes more.

Step 4

Stir diced tomatoes into the pan. Pour mixture into the cooked pasta and and stir well. Pour 1/2 of the mixture into the prepared baking dish. Sprinkle 1/2 of the mozzarella cheese on top and cover with remaining pasta mixture. Sprinkle on remaining mozzarella cheese Cheddar cheese and Parmesan cheese.

Step 5

Bake in the preheated oven until cheese is bubbly about 20 minutes.

Nutritional Information

Baked Penne with Kale and Zucchini Recipe

Servings Per Recipe:8

Calories: 455.1

% Daily Value *

Protein: 31.3g 63%

Carbohydrates: 39.2g 13%

Dietary Fiber: 4.1g 16%

Sugars: 8g

Fat: 20.1g 31%

Saturated Fat: 9.1g 45%

Cholesterol: 74.6mg 25%

Vitamin A Iu: 9209.7IU 184%

Niacin Equivalents: 8.9mg 68%

Vitamin B6: 0.5mg 31%

Vitamin C: 74mg 123%

Folate: 36.8mcg 9%

Calcium: 479.7mg 48%

Iron: 3.2mg 18%

Magnesium: 59.6mg 21%

Potassium: 627mg 18%

Sodium: 769.2mg 31%

Thiamin: 0.1mg 13%

Calories From Fat: 181.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.