Italian Casserole with Summer Veggies

There seems to be a lot of steps to this one, but don't worry it is easy. :) Just take one step at a time you can make this. :) Cost for this is about $25.00 makes for a large family.











Italian Casserole with Summer Veggies

Sauce

1lb 90/10 Ground Turkey
1 onion finally chopped
1 bulb of garlic minced
1 (29oz) can crushed tomatoes
1 can of Tomato Paste
A few good shakes of red pepper flakes
A few good shakes of Italian seasoning
A few good shakes of parsley flakes (can use fresh)
Kosher salt and pepper to taste
1 cup of noodle water (Whole wheat Penne Noodles)

In the morning place raw ground turkey, onion, garlic, in the crock-pot let it cook for about an hour on high.

Then add the tomatoes, tomato paste, and seasoning cook for 3 more hours.

Add pasta water 10 minutes before your ready to assemble dish.

Noodles

1 13.25oz box of Barilla Whole Grain Penne Noodles

Add 4-6 quarts of water to a sauce pan
Add some kosher salt and some olive oil bring the water to a boil then add Penne noodles

Cook for 9 minutes (set timer)

Take one cup of water out of the noodles and add it to your sauce.
Drain the rest of the noodles and set aside.

Cheese and Veggies

1 Lg Carton of ricotta cheese reduced fat.
1 egg
1/3 cup of grated parmesan cheese
1 to 2 Tablespoons of parsley flakes

Mix all in a bowl and set aside

2 to 4 Zucchinis
2 to 4 Yellow summer squash

Washed and grate then set aside.

1 bag of 4 cups of Italian style cheese (finally grated) it should have 6 different cheeses in the blend, (low-moisture part skim mozzarella, provolone, parmesan, Romano, Fontina, and Asiago cheese)

6, slices of reduced fat provolone cheese.

**Preheat oven to 350 and cook for 1 hour**
Let stand for 20 minutes before serving


How to put together

In a large casserole dish,

  1. add 2 cups of sauce
  2. top sauce with half the cooked Penne noodles
  3. add some more sauce
  4. top noodles with half of the ricotta cheese mixture
  5. top with half of the grated zucchini and squash
  6. top with 2 good handfuls of Italian cheese mixture
  7. repeat the rest of the noodles
  8. add sauce
  9. repeat ricotta cheese mixture
  10. repeat zucchini and squash
  11. repeat Italian cheese mixture
  12. Top with more zucchini and squash
  13. top with 6 slices of provolone cheese
  14. and add a little more zucchini and squash

Place your casserole dish on a baker’s sheet and cover with tinfoil spray tinfoil on one side before placing on top of casserole so veggies do not stick. Uncover 15 minutes before its done cooking.

Make some garlic bread for the side.

Garlic Bread

1 Lg loaf of your favorite bread from the bakery cut in half brush olive oil on both sides of the bread.
Spread minced garlic to the top
Spread grated Parmesan cheese on top

Place on a baker’s sheet about 4 inches from the top of the oven.
Turn oven on the broiler and let if warm up a minute or two, place bread in oven and
cook 1 minute or until golden brown.
DO NOT WALK AWAY FROM BREAD.
Before cooking















After cooking

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