Lunch: Baked Pasta with Turkey, Tomatoes, and Mozzarella

Recipe by Frank P. Melodia This delicious day-after (Thanksgiving) dish is no secondhand supper.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Baked Pasta with Turkey, Tomatoes, and Mozzarella

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tbsp. extra-virgin olive oil
1 lb. plum tomatoes
1 large yellow onion
2 clove garlic
4 c. marinara sauce
1/2 tsp. crushed red pepper flakes
3 c. shredded cooked turkey
1 lb. cavatappi or orecchiette pasta
1 c. fresh basil leaves
3/4 c. grated Parmigiano-Reggiano cheese
1 lb. fresh mozzarella cheese

Instructions

Heat oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large, deep skillet over medium heat; add plum tomatoes, onion, and garlic and cook 5 minutes, until tomatoes soften. Stir in marinara sauce and red pepper flakes; continue to simmer 5 minutes. Remove sauce from heat; stir in turkey.
Add pasta to boiling water and cook until very al dente, about 2 minutes less than the recommended time on the package. Drain pasta; transfer to a large bowl and toss with 2 cups of the sauce.
Grease a 3-quart baking dish with extra-virgin olive oil. Layer some of the pasta in dish, then some of the remaining sauce, basil, Parmigiano-Reggiano, and mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top. Bake 25 minutes, until top is golden and pasta is crisp on edges.

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