Turkey and Spinach Pasta Bake

Instructions

1. 1

   Heat the oven to 200°C / 400°F. Finely chop the onion, mince the garlic and grate the mozzarella. Use lean ground turkey and a deep, ovenproof skillet about 28 cm wide.

2. 2

   Bring the water and half the salt to a boil in a large pot. Add the penne and cook for 2 minutes less than the package directions, leaving it slightly firm. Drain.

3. 3

   Meanwhile, heat the olive oil in the skillet over medium-high heat. Cook the onion for 4 minutes, stirring. Add the turkey and cook for 7–9 minutes, breaking it into small pieces, until cooked through and a food thermometer registers 74°C / 165°F.

4. 4

   Stir the garlic and oregano into the turkey and cook for 30 seconds. Add the crushed tomato, frozen spinach, remaining salt and black pepper. Bring to a simmer, then cook over medium-low heat for 8–10 minutes, stirring and breaking apart the spinach until fully thawed and the sauce is bubbling throughout.

5. 5

   Fold the drained penne into the sauce and spread it evenly in the skillet. Scatter the mozzarella over the top. Bake uncovered for 15–20 minutes, until bubbling around the edges and lightly golden on top.

6. 6

   Using oven mitts, remove the skillet from the oven; its handle will remain hot. Let the pasta bake stand for 5 minutes, then divide into four portions.