Ive had this recipe saved for a little while. I found it on the blog, Fake Ginger. Ive made just a few small changes. The next time I make this, Ill probably add some bell peppers and some baby bella mushrooms. Feel free to experiment!
This meal is a great weeknight meal thats actually pretty figure friendly. It tastes like you’ve been cooking all day. It has a really rich, hearty flavor. The little garlic breads on top are a MUST!
3/4 lb rotini pasta
1 lb italian turkey sausage, removed from casings
1 onion, chopped
2 cloves garlic, minced
1 15 oz can tomato sauce
2 tbsp italian seasoning blend
1 ladle starchy cooking water from pasta
salt and pepper
1 cup shredded italian blend cheese
1 french baguette
3 tbsp butter
2 cloves garlic
1 tsp italian seasoning blend
Preheat oven to 350. Bring a large pot of water to a boil. Salt the water heavily and cook pasta to al dente. Before you drain the pasta, be sure to reserve 1 cup of the starchy cooking water for sauce.
In large skillet, heat 1 tbsp oil. Add turkey sausage, onion, and garlic cloves to pan and cook until turkey is fully cooked. Pour in tomato sauce and add in 2 tbsp italian seasoning, salt, pepper, and starchy cooking water. Stir to combine. Turn off heat. Add mozzarella to turkey mixture and stir. Drain pasta and add to sauce.
Spray 9×13 casserole dish with cooking spray. Pour pasta and sauce into pan. Slice baguette into thin slices.
In small bowl, combine the butter, 2 cloves garlic, and 1 tsp italian seasoning. Spread garlic butter on each bread slice. Arrange on top of pasta. Bake 10 mins.