Life Transformations Personal Trainers in Lee’s Summit love to share healthy recipes for clients and our community. Try out this tasty recipe from Molly Wichman. Try out as a healthy dinner for you and your family.
I came up with this recipe when I was searching through the pantry and fridge to see what I wanted to make for dinner. I know I wanted to use some ground turkey, but didn’t want another Italian pasta dish. We eat quite a bit of Baked Ziti or Spaghetti. So I decided to come up with something new, using pasta and enchilada sauce. The outcome was pretty tasty.
Coming up with new recipes is always risky, especially if you are using it for dinner that night, but this one fared well. In my original mix I had some chili powder, but it made it a little too spicy. But you can spice to your preference.
This casserole was kid approved and eaten pretty quickly. It is pretty healthy and can be prepared in advance. Also, cooking a larger serving in a 9×13 pan allowed me to freeze some (future dinners on the go) and use some as my lunches for the week. Winning!
Enchilada Pasta Casserole
16 oz Penne Pasta
1-2 lb 93/7 Ground Turkey cooked
1 c shredded Cheddar Cheese
1 can Green Enchilada Sauce
1.5 c Plain Greek Yogurt
1 c Chopped bell peppers
1 c shredded Mexican Cheese (sprinkle on top)
Preheat oven to 350, lightly grease a 9×13 pan. Cook pasta according to directions on box. In a large bowl combine all ingredients (except Mexican cheese), mix well. Pour ingredient mixture into prepared 9×13 pan, top with 1c shredded Mexican Cheese. Cover with foil and bake at 35 for 20 minutes.
Try it out and let me know what you think. I paired the Enchilada Pasta with a kale salad topped with salsa. It was so tasty!