Satisfying family dinners don't get much easier than this No Boil Turkey Pasta Bake! Make this recipe your own: substitute any ground meat (ground beef, elk, bison, chicken or bulk Sweet or Hot Italian sausage) for the turkey.To make this recipe gluten-free, substitute gluten-free pasta for the traditional wheat pasta.
Sauté onions in a large skillet over medium heat for 4-5 minutes, stirring as you cook, until turning translucent.
Add the turkey to the skillet and sauté 4-5 minutes, crumbling as you cook, until the turkey is cooked through and no longer pink.
Add the dried basil, minced garlic, and salt to the turkey and sauté, stirring frequently, for 1-2 minutes, or until the garlic is fragrant.
Add the pasta sauce and chicken broth to the ground meat. Stir well and heat for 2-3 minutes, or until the mixture simmers. Remove the pan from the heat.
Place the pasta in the bottom of a 8 x 13 baking pan. Carefully pour the turkey and pasta mixture over the pasta. Gently nudge the pasta around in the mixture until it's evenly distributed.
Sprinkle cubes of fresh mozzarella on the pasta mixture.Cover the baking pan tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
Remove the aluminum foil from the pasta. Preheat the broiler to 500 degrees and broil the pasta bake for 2-5 minutes until bubbly and golden brown, watching it carefully as it broils to catch it before it burns.
Rest the baked pasta at room temperature for 5-10 minutes, or until the extra sauce have absorbed. Enjoy!
Notes
1. Leftovers keep covered in the refrigerator for 4-5 days. They do not freeze well. 2. Reheat leftovers covered in the microwave at 60-80% heat in 1-3 minute intervals (longer intervals for longer portions), gently stirring the pasta between intervals. 3. Watch the pasta carefully as it broils, as individual broilers differ in their strength. Remove the bake from the oven as soon as the cheese is golden brown and bubbly.
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