Monday, September 17, 2012

Turkey Ragu with Fontina and Parmesan

Yum! This hearty meal was a hit with my whole family. I used whole grain penne pasta in place of the elbow macaroni. Recipe adapted from

1 (16 ounce) package elbow macaroni
1 Tbs. olive oil
1 sweet onion, diced
1-3 cloves garlic, minced
1 pound lean ground turkey
1 (14.5 ounce) can canned diced tomatoes with their juice
1 (14.5 ounce) can canned crushed tomatoes
2 Tbs. dried parsley
1 tsp. dried oregano
2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 cup grated fontina cheese
1/2 cup grated Parmesan cheese
3 Tbs. grated Parmesan cheese

Cook pasta according to package directions until pasta is al dente (still a little firm). Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent, about 5 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer, uncovered, for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top. Serves 8.

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