|2 servings||calories per servings 690||protein serving 55 g||carbs per serving 58 g||total fat per serving 27 g|
The wintry season never fails to leave us reaching for a thick bowl of rich, hearty comfort food. Often, that comes in the form of a cheesy casserole, and we couldn’t pass up the opportunity to pair Organic Prairie’s ground turkey with orecchiette pasta to quell our cravings. It’s served with fresh spicy greens, and a fair smattering of browned and bubbling cheese (instead of a heavy cream sauce), making this family-friendly meal lighter than you’d expect. Although it’s tempting to dig in as soon as it’s out of the oven, be sure to give it about 10 minutes to cool for the best flavor and texture.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||5 g|
• Heat oven to 400° F.
• Place a medium saucepan over high heat, and fill halfway with about 6 cups water. Add 1 teaspoon kosher salt. This is your pasta cooking water.
MISE EN PLACE
Halve onion. Peel and chop 1 half (save remaining half for another use).
• When water boils, stir in pasta. Cook until al dente, 10 - 12 minutes.
• Drain, and set aside.
• While pasta is cooking, in an oven-safe skillet over medium heat, warm 1/2 teaspoon olive oil. Stir in onion. Cook, stirring, 2 minutes.
• Stir in turkey and fennel. Sauté, breaking up the meat, until turkey is cooked through, 5-7 minutes.
Note: if your skillet isn't oven-safe, transfer to a baking dish before baking.
• Stir in tomatoes and their liquid. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Remove from heat. Stir in pasta and half of cheese.
• Sprinkle skillet with remaining cheese and panko.
• Bake until panko begins to brown and cheese is melted, about 10 minutes.
• Remove from oven and let rest.
In a bowl, toss spicy greens with 1/2 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Divide turkey skillet between 2 dinner plates.
• Serve with salad, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...