This recipe is a crowd favorite, and makes a great freezer meal. If your family enjoys Italian flavors, you must try this!
- 2 Tbsp EVOO (Extra Virgin Olive Oil)
- 3 Cloves Garlic – Minced
- 1 Onion – Diced
- 1 lb. Ground Turkey (You may use ground beef if you’d like. I try to sneak in healthier options when I can.)
- 1 lb. Ground Italian Sausage
- 1 Jar Tomato or Marinara Sauce ( 26 – 28 oz. ish)
- 1 Can Diced Tomatoes with Juice
- 2 tsp Italian Seasoning
- 1/2 tsp red pepper flakes (or more for more spice!)
- Salt & Pepper to taste
- 1 lb. Penne
- 2 Cups Shredded Mozzarella
- 15 oz. Ricotta
- 1/2 Cup Grated Parmesan
- 2 Tbsp Chopped Fresh Parsley + some for sprinkling
- 2 Eggs
1. Heat the EVOO in a large pan over medium heat. Add the garlic and onions and sauté until softened (a few minutes). Add the ground turkey and sausage and cook until browned.
2. Add the tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, and some S&P. Stir this mixture, bring it to a simmer, and let it simmer for 25 to 30 minutes.
3. Meanwhile, cook your penne according to package instructions, but just a couple minutes short, as it will be baked in sauce and we don’t want it to get mushy!
4. Remove a few cups of the cooked sauce to a bowl to cool and preheat your oven to 350°.
5. In a large bowl, mix 1 cup of the mozzarella, the ricotta, parmesan, parsley, eggs, and some S&P. Stir this together until it is thoroughly combined. Do not over mix.
6. After draining your pasta, rinse it under cold water to stop the cooking. Then add the penne and the cooled sauce to the cheese mixture and toss to combine. There will be chunks of cheese.
7. In a prepared casserole dish, layer half of the pasta mixture at the bottom, then half of the remaining sauce, then half of the remaining mozzarella. Repeat this layering one more time.
**I split this recipe and froze half in an aluminum pan for a freezer meal. For the other half I used a smaller dish and baked it for just my husband and me.
8. Bake until the cheese is melty and bubbling, about 20 minutes. Let cool 5 minutes before sprinkling with chopped parsley and serving.