Heart-Healthy Baked Mostaccioli
Savor every guilt-free bite of this *Heart-Healthy Baked Mostaccioli*, a wholesome twist on a classic Italian comfort dish. Made with fiber-rich whole grain pasta, lean ground turkey, and a vibrant medley of vegetables like zucchini and red bell pepper, this recipe packs a punch of nutrients without sacrificing flavor. A flavorful tomato sauce seasoned with garlic, Italian herbs, and a hint of red pepper provides the perfect balance of zest and richness. Topped with a sprinkle of low-fat mozzarella and baked to bubbly perfection, it's a lighter, yet equally satisfying, spin on traditional baked pasta. Ready in just an hour and perfect for family dinners, this heart-smart meal is a delicious way to embrace healthy eating without compromise.
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Recipe Information
Ingredients
- 12 ounces Whole grain mostaccioli pasta
- 2 tablespoons Olive oil
- 1 pound Lean ground turkey
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 14.5 ounces Diced tomatoes, no-salt-added
- 15 ounces Tomato sauce, no-salt-added
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Crushed red pepper flakes
- 1 cup Low-fat mozzarella cheese, shredded
- 0.25 cup Fresh basil, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
Cook the whole grain mostaccioli pasta according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it starts to become translucent.
Add the garlic to the skillet and sauté for an additional 1 minute until fragrant.
Add the lean ground turkey to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in the diced bell pepper and zucchini. Cook for another 3-4 minutes until the vegetables start to soften.
Add the diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir well to combine.
Let the mixture simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the skillet from heat and stir in half of the mozzarella cheese and the cooked pasta.
Transfer the mixture to a large baking dish. Top with the remaining mozzarella cheese.
Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it sit for a few minutes before serving.
Garnish with fresh basil before serving for added flavor and color.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2290 mg | 100% | |
| Total Carbohydrate | 323.7 g | 118% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 50.6 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1369 mg | 105% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4594 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
