- 5
- 15 mins
- 30 mins
Ingredients
- 8 8 8 oz uncooked medium shell pasta
- 1 1 1 Tbsp olive oil
- 1 1 1 cup chopped white onion (from 1 large onion)
- 1 1 2 Tbsp minced garlic (about 2 garlic cloves)
- 1 1 1 lb ground turkey
- 1 1 10 bunch Swiss chard, stems removed, chopped (about 10 oz chopped leaves)
- 3/4 3/4 3/4 tsp kosher salt
- 1/2 1/2 1/2 tsp black pepper
- 1 1 jar 1 (24-oz) jar lower-sodium marinara sauce
- 1/2 1/2 1/2 cup small fresh basil leaves, divided
- 1 1 pkg 1 (8-oz) pkg pre-shredded whole-milk mozzarella cheese
Preparation
Step 1
Preheat oven to 350. Cook shell pasta according to package directions; drain and cover to keep warm.
While pasta cooks, heat olive oil in a large skillet over medium. Add onion, and cook, stirring often, until translucent, about 3 minutes. Add minced garlic; and cook, stirring constantly, until fragrant, about 30 seconds. Add ground turkey, and cook, stirring often, until turkey is browned and cooked through, about 5 minutes. Working in batches, add chopped Swiss chard and cook, stirring constantly, until wilted, about 2 minutes. Sprinkle mixture with salt and pepper. Stir in marinara sauce, and bring mixture to a boil. Remove from heat, and add 1/4 cup of the chopped fresh basil. Stir to combine.
Stir together pasta and marinara mixture in a lightly greased 13- x 9-inch baking dish until combined. Top mixture with shredded mozzarella, and bake in preheated oven until cheese is melted, about 5 to 7 minutes. Sprinkle with remaining 1/4 cup of fresh basil leaves, and serve hot.