Turkey-Lentil Marinara Bake

Savory ground turkey and tender lentils layered with whole wheat pasta, spinach, marinara, and melted mozzarella.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• High-Protein
• High-Fiber
• Halal
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• bake
• comfort food
• healthy
• rich

Ingredients

• 1 pound ground turkey (lean)
• 8 ounce whole wheat penne pasta
• 2 can canned brown lentils (drained and rinsed)
• 1 jar marinara sauce
• 4 cup baby spinach
• 1 cup mozzarella cheese (shredded)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the whole wheat penne pasta for 9 minutes until al dente, then drain.
2. Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, dried oregano, garlic powder, salt, and black pepper, cooking for 6 to 8 minutes until the meat is fully browned and reaches an internal temperature of 165°F.
3. Stir the drained brown lentils, baby spinach, and marinara sauce into the skillet, cooking for 2 minutes until the spinach wilts slightly.
4. Combine the cooked pasta with the turkey-lentil sauce in a 9x13-inch baking dish. Spread evenly and top with shredded mozzarella cheese.
5. Bake uncovered at 375°F for 20 minutes until the cheese is melted, bubbling, and golden brown around the edges.

Notes

Keeps exceptionally well in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 540
• Protein: 46.5 g
• Carbohydrates: 58 g
• Fat: 14 g
• Fiber: 14.5 g
• Sodium: 760 mg
• Saturated Fat: 4.5 g
• Sugar: 6 g
• Cholesterol: 75 mg