Ingredients
- ½ pound penne pasta
- 2 cups fat-free ricotta cheese
- 1 cup fat-free mozzarella cheese
- ¾ cup feta cheese
- ½ lb of ground turkey (at least 93% lean)
- ½ lb of ground chicken (at leas 93% lean)
- 1 tablespoon of sea salt and black pepper
- 4 egg whites
- ½ cup of Italian seasoning
- ¾ cup of basil
- 1 jar of marinara sauce (low-sodium preferred)
Material
- 1 aluminum foil roasting pan (9 x 13)
Topping
- ¼ cup of feta cheese
Directions
- Sauté ground turkey and ground chicken (or lean Italian sausage if you'd like) together until just slightly brown (not well-done)
- Bring a pot of sea-salted water to a boil.
- Pre-heat the oven to 350°.
- Pour the penne into the boiling water. Cook for 2 minutes.
- Combine the ricotta, mozzarella, and feta cheeses; egg whites; salt; and pepper in a bowl.
- After boiling for 2 minutes, use colander or sieve to drain the pasta, then place in the bottom of an aluminum foil roasting pan. Pour ½ the marinara sauce on top of the pasta. Stir to combine and evenly distribute.
- Scoop your cheese mixture on top of the pasta. Spread evenly. Bake for 18 to 20 minutes.
- Pull the bake from the oven and drizzle the remaining marinara sauce on top, and sprinkle the ¼ cup of feta cheese.
- Sprinkle the Italian seasoning and basil on top.
- Put the bake back in the oven for another 5 to 10 minutes.
Reheat in toaster oven to retain texture and maintain the taste.
Servings: 12