Turkey Pasta Bake is my adaption of a southern baptist casserole that has visited potlucks and funerals for generations. In my book, anything that has pasta and cheese is right up there with mashed potatoes and gravy on my list of comfort foods. Ground turkey gives this casserole protein, pasta gives it texture, tomato sauce gives it a serving of vegetables (I hope), and cheese gives it….um…cheesiness? If this is your first time cooking for your family, don’t be afraid, casseroles are very user- friendly. I am including step by step photos today to make it easier for you to understand me. But most importantly, today I give you the second character in our cooking team. La Critico. Our our family’s self appointed food critic. His advice regarding this dish is that adding eggplant would make it more sophisticated. His rating was that it was “real good-some” this is considered high praise from said person.
The Ingredients: 2 cups whole grain egg noodles, 1 24. oz can Classico Tomato-Basil sauce, 10 oz. ground turkey, 3 tbsp. sour cream, 1 cup cottage cheese, 1 cup shredded cheese, 1/2 tsp. salt, 1/2 tsp. basil, 1/2 tsp. garlic, 1/4 tsp. cumin.
Combine ground turkey and spices with 2 tbsp. of olive oil in a large skillet, cook until the meat is brown on the outside and the inside, pour sauce over meat and let it sit.
Meanwhile, boil egg noodles for 8 minutes and mix together cottage cheese and sour cream in a small bowl.
The noodles are almost done! Hurry, grab your bag of shredded cheese from the fridge!
(notice the tomato pasta I found in the pantry and threw into the pot for a splash of color)
Combine noodles, the cottage cheese mixture, and meat sauce together in a large casserole pan, stir until just combined. Top with cheese and cook at 350 degrees for 20-25 minutes. Enjoy! Judging from the amount that La Critico consumed, he certainly did!