If you watch my freezer cooking calendar, we weren't supposed to eat this meal until February. Such a great thing to do freezer cooking. Our meals are done for about 6 weeks! Anyhow, even though I know this would be FINE in our freezer, I don't have a very good lid/top to the container it was in. So I swapped some meals and decided to make it sooner instead.
First of all, this needs WAY more sauce added to the top. Ours was so dry we had to top it with pizza sauce since I was out of spaghetti sauce and didn't feel like rushing to make it at the last minute. For us this was also enough for 2 dinners. It makes a lot!
We liked this, it was good, and I'd definitely make it again. However, after the 2nd meal no one would have wanted to eat it for leftovers again. 2 days in a row was more than enough for us.
1 lb whole wheat penne pasta, cooked (I used regular penne)
1 1/2 lbs lean, ground turkey (I used 1 lb)
1 tbsp. olive oil
2 tablespoons dried basil
1 teaspoon dried oregano
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. honey
1 tsp. balsamic vinegar
1/2 cup water
1 (15 oz.) can tomato sauce, no sodium is best
1 cup Parmesan cheese
While the pasta cooks, in a large skillet, cook the turkey meat in the olive oil.
In a large mixing bowl, combine the basil, oregano, garlic powder, onion powder, honey, vinegar, water and tomato sauce. Add the cooked pasta and the cooked meat to the tomato sauce and mix well. Transfer to a baking dish and top with Parmesan cheese. Bake at 350 F. for about 20 minutes or until the cheese is melted.
I made this on my freezer cooking day and undercooked the noodles by about 2-3 minutes. I put it all together and froze. Then I took it out of the freezer 2 days before we planned to eat it so it would be completely defrosted. Baked as directed.
My version was 8 servings at 7 ww+ pts each.
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