This ground turkey and chickpea pasta bake is a comforting, protein-rich dinner with greens and mozzarella. It makes generous portions for meal prep.
A QUICK NOTE
Undercook the pasta by a few minutes before baking so it stays tender. For a larger crowd, use a bigger pan; I have tripled the turkey and pasta while doubling the remaining ingredients.
INGREDIENTS
1 pound extra-lean ground turkey
3 cups (10 ounces) chickpea shell pasta or pasta of choice
4–5 cups spinach or kale, stems removed and leaves chopped
1 large onion, finely chopped
4 large garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
Pinch of red pepper flakes
½ teaspoon salt
Ground black pepper, to taste
28 ounces low-sodium tomato sauce
1 tablespoon honey or maple syrup
1 tablespoon balsamic vinegar
1 cup reserved pasta water
2 cups (6 ounces) shredded mozzarella cheese, divided
⅓ cup chopped Italian parsley
DIRECTIONS
1. Cook the pasta until al dente according to the package directions, undercooking it by about 3–4 minutes. Reserve 1 cup of pasta water, drain, and set aside.
2. Preheat the oven to 350°F. Spray a 9 × 13-inch baking dish with nonstick cooking spray. Use a larger pan if doubling or tripling the recipe.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, then sauté for 2–3 minutes, stirring occasionally.
4. Add the oregano, rosemary, basil, red pepper flakes, salt, and black pepper. Cook for 30 seconds, stirring a few times.
5. Add the ground turkey and cook for 5–7 minutes, breaking it into pieces, until no pink remains.
6. Add the tomato sauce, honey or maple syrup, balsamic vinegar, and reserved pasta water. Stir, bring to a boil, then reduce the heat and simmer for 2 minutes. Add the spinach or kale and stir until combined.
7. Add the cooked pasta and stir to combine. Transfer half of the mixture to the prepared baking dish and sprinkle with 1 cup of mozzarella. Add the remaining pasta mixture and top with the remaining mozzarella.
8. Cover with foil and bake for 20 minutes. Let stand for 10 minutes, garnish with parsley, and serve hot. Top with additional red pepper flakes if you prefer more heat.
