olive oil cooking spray
ounces whole wheat penne pasta
teaspoons olive oil, divided
cup JENNIE-O® Lean Ground Turkey
JENNIE-O® Lean Sweet Italian Turkey Sausage Links, casing's removed
cup finely chopped white onion
cup finely chopped celery
cup finely chopped carrots
teaspoon ground pepper
cloves garlic, minced
cup low-sodium beef stock
0.5 teaspoons balsamic vinegar
(28-ounce) can crushed tomatoes
(14-ounce) can fire roasted tomato, pureed
teaspoon tomato paste
tablespoons chopped fresh basil, divided
tablespoons grated Parmesan cheese
ounces low-fat mozzarella cheese, shredded
Heat oven to 375°F.
Mist 9 x 13-inch baking dish with olive oil spray.
Cook pasta according to package instructions and toss with 1 teaspoon olive oil. Set aside.
In large skillet, place 2 teaspoons olive oil, ground turkey and sausage.
Cook over medium-high heat, stirring to crumble, 9 minutes and until 165°F. as measured by a meat thermometer. Always cook to well-done.
Add onions, celery, carrots, salt and pepper. Continue to cook until vegetables begin to soften.
Add garlic and cook 2 minutes. Add beef stock, balsamic vinegar, tomatoes, tomato paste, bay leaf and 3 tablespoons basil. Simmer until thick. Remove bay leaf.
Add pasta to the sauce and place mixture into prepared baking pan.
Top with cheeses. Bake 30 minutes or until hot and cheese is melted.
Remove from oven and garnish with 1 tablespoon fresh basil.