"If you know my husband, you know he loves a hearty meal, and this casserole checks every single box for him. It's meaty, cheesy, and packed with pasta-basically the trifecta for a dinner that actually leaves everyone full. It's become a go-to for us because it's substantial enough to feed the whole crew but easy enough to toss together on a Tuesday."
"Wide Egg Noodles: These are the classic choice for a casserole like this because they hold the sauce well. Tip: The most important rule for this recipe is to undercook the noodles. Boil them for about 2 minutes less than the package instructions say. They should still be firm (al dente) when you drain them because they will finish cooking in the oven. If you boil them fully, they can turn mushy during baking."
The casserole combines wide egg noodles, browned ground turkey, marinara sauce, diced bell pepper, minced onion and garlic, and melted mozzarella for a hearty pasta bake. Use a 1-pound package of ground turkey and a 24-ounce jar of pasta sauce for balanced flavor and portioning. Prefer green bell pepper for a sharper, savory note or choose red or orange for sweetness. Undercook the noodles by about two minutes so they remain al dente and finish cooking in the oven, preventing mushy texture. The dish is substantial enough to feed a family yet simple to assemble on a weeknight.
Read at Brooklyn Farm Girl
Unable to calculate read time
Collection
[
|
...
]