This is a lightened up version of a cheesy beef pasta bake I have made for ever.
I'll be honest neither my husband or I even missed the old version.
I'm all for lightening anything up that I can when it doesn't sacrifice flavor.
The original uses ground beef and I've opted for ground turkey breast. I've also substituted non fat greek yogurt for sour cream and low fat milk for whole milk.
I did keep the cheese full fat except the mozzarella on top, I used low fat here.
The combination of fresh tomatoes mixed with sundried tomatoes really creates a deep tomato flavor.
It's complex enough for adults, but still super kid friendly.
I found a great short cut for weeknight pasta, Barilla has packets of cooked pasta in 2 cup servings. I tried it in this recipe and it worked fantastic. I'll definitely be using these in the future.
Who doesn't love a little help, especially on a week night!
Turkey Pasta Bake
1 lb ground turkey breast
2 Tb italian seasoning
1 cup of sundried tomatoes ( use either in oil and drain them, or ready to use sun dried tomatoes)
2 cups of cherry tomatoes
3 garlic cloves minced
2 cups Tillamok 3 cheese Italian blend
8 oz low fat mozzerella
3 Tb melted butter
1 cup non fat greek yogurt
1 cup low fat milk
2 cups cooked pasta
1 cup panko bread crumbs
1 tsp oregano
2 Tb fresh basil
salt and pepper to taste
Pre heat oven to 375
Spray a baking pan with olive oil spray and set aside. I use an 8 1/2 by 10 for this.
Cook the ground turkey in a non stick skillet until almost cooked through. Add garlic, italian seasoning a dash of salt and pepper and cook for just a minute more. Add the cherry tomatoes and let cook another 3 minutes so tomatoes soften a tad.
Now add the sun dried tomatoes, cheese, milk, yogurt, pasta and fresh basil combine well and pour into baking dish.
Top with sliced mozzerella.
In a small bowl mix melted butter, panko, oregano and salt and pepper, mix well and sprinkle over the casserole.
Bake for 40 minutes or until bubbly and golden brown.