4 Servings 40 min Cook
1 Cup, chopped Onions
1 Cup chopped Carrots
1 Tbsp Olive Oil
4 Clove Garlic
1 Tsp, ground Basil
1 Tsp, ground Oregano
1 Tsp Crushed Red Pepper Flakes
1 Lb Ground Turkey
3 1/2 Cup Chicken Broth
3 Tbsp, chopped Basil
2 Tbsp Tomato Products
1 Tbsp Red Wine Vinegar
12 Oz Macaroni
2 Can (15 oz) Tomatoes
4 Oz Mozzarella Cheese
3 Tbsp Parmesan Cheese
Place onions in a food processor; pulse until finely chopped.
Add carrots; pulse until finely chopped.
Preheat oven to 350 degrees F.
Heat a large high-sided sauté pan over medium heat.
Add oil to pan; swirl to coat.
Add onion mixture; cook 4 minutes.
Add garlic; cook 2 minutes.
Add Italian seasoning, red pepper, and 1/4 teaspoon salt.
Add turkey; cook 5 minutes.
Stir in stock, 4 tablespoons fresh basil, tomato paste, vinegar, pasta, and tomatoes.
Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently.
Stir in remaining 1/4 teaspoon salt.
Arrange mozzarella over pasta mixture.
Sprinkle with Parmigiano-Reggiano; bake for 15 minutes or until pasta is done.
Sprinkle with remaining 2 tablespoons basil.
Recipe inspired by: http://www.
cookinglight.
com/food/recipe-finder/one-pot-meals/ground-beef-pasta-casserole-1
