Turkey, Swiss Chard & Shells Casserole

slightly adapted from womanwithawhisk.com

Serves 6-8

13.25 oz Barilla Piccolini small shells
1 teaspoon olive oil
1 small onion, chopped
1 teaspoon minced garlic
1.25 lb ground turkey
1 lb. swiss chard, stems removed, leaves washed and chopped
14 oz can petite diced tomatoes (do not drain) (maybe 2 cans next time?!)
8 oz. low-fat ricotta cheese
1.5 cups low-fat mozzarella cheese, grated, divided

Preheat oven to 350 degrees F.  Spray a 13×9″ baking dish with baking spray and set aside.

Cook the pasta according to package directions.

While the pasta is cooking, heat a very large saute pan over medium-high heat and add the olive oil.  Saute the onion until translucent, then add the garlic and saute for one minute.  Scoot the onion and garlic off to the side, add the ground turkey and cook until lightly browned.  Lower the heat, add the swiss chard, and cover.  Cook until the chard is wilted, about 10 minutes.

Drain the pasta and pour it back into the pot it was cooked in.  Stir in the ricotta, tomatoes, and 1 cup of the mozzarella.  After the chard is wilted to your liking, add the turkey mixture to the pot with the pasta and stir well.  Add salt and pepper to taste.

Pour into the prepared baking dish and top with the remaining 1/2 cup mozzarella. Tear off a piece of foil large enough to cover the dish, spray the back of it with cooking spray, and cover the dish.  Bake at 350 until hot through.

Optional toppings:

red pepper flakes
lemon pepper
basil chiffonade

I added some leftover corn off the cob and it was yummy.

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Published in: on May 8, 2011 at 5:22 pm  Leave a Comment  

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