• 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)
  • 1 aluminum foil roasting pan (9 x 13)
  • ¼ cup of feta cheese
  1. Sauté ground turkey and ground chicken (or lean Italian sausage if you'd like) together until just slightly brown (not well-done)
  2. Bring a pot of sea-salted water to a boil.
  3. Pre-heat the oven to 350°.
  4. Pour the penne into the boiling water. Cook for 2 minutes.
  5. Combine the ricotta, mozzarella, and feta cheeses; egg whites; salt; and pepper in a bowl.
  6. 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.
  7. Scoop your cheese mixture on top of the pasta. Spread evenly. Bake for 18 to 20 minutes.
  8. Pull the bake from the oven and drizzle the remaining marinara sauce on top, and sprinkle the ¼ cup of feta cheese.
  9. Sprinkle the Italian seasoning and basil on top.
  10. 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
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