INGREDIENTS:

• 1 lb 99% lean ground turkey
• 1 medium onion, chopped
• 8 oz. Baby Bella mushrooms, pre-sliced
• 1 tsp salt
• 8 oz package of roasted piquillo peppers, drain and chop
• 3 cloves of garlic, minced
• 1 tsp crushed red pepper flakes
• 15 oz can of fire roasted diced tomatoes, undrained
• 2 (15 oz) cans of tomato sauce
• 1 Tbsp Italian seasoning
• 1/2 C fresh basil, packed tightly (about 20 nice sized leaves) rough chopped
• 12 oz cavatappi, cooked for 8 minutes
• 1 C part skim shredded mozzarella cheese, divide in half
• 1/4 C grated fresh Parmigiano/Reggiano cheese, remove 2 Tbsp and set aside

DIRECTIONS:

1. Pre-heat the oven to 350 degrees.
2. Spray a 9×14 casserole dish with non-stick spray (I use Pam with olive oil)
3. In a large skillet, brown the turkey, onion, and mushrooms on med high heat. Continue to cook until all of the liquid has evaporated.
4. Fill a large pot with water and bring to the boil. Add salt to the water and drop the pasta in and bring back to the boil. Boil for 8 minutes. Remove, drain, and set aside.
5. To the meat mixture, add the salt, garlic, piquillo peppers, diced tomatoes and tomato sauce, Italian seasoning, and basil. Stir well to combine.
6. Continue to cook over medium-low heat for 10 minutes so flavors can combine.
7. Stir in the drained pasta, 1/2 C of mozzarella, and the 2 Tbsp of Parm/Reg cheese. Stir until is all combined.
8. Pour the mixture into your prepared casserole dish and top with the remaining cheese.
9. Bake for 25-30 minutes until the dish is heated through and bubbly hot.

**For 12 servings = 4 SP per serving     For 8 servings = 6 SP per serving