Popular Conditions & Diets
Ingredients
12
Time
30m
Serves
8
Recipe by Megan Horsley
Ingredients
12
Time
30m
Serves
8
2 Tbsp
Avocado Oil
1 small
Yellow Onion
diced
3
Garlic Cloves
minced
1 large
Portobello Mushroom
chopped
1/4 cup
Sundried Tomato
chopped
Gluten-Free
Dinner
30-Minute Meal
1 lb
Ground Turkey
3 cups
Brown Rice Ziti
24 oz
Tomato Basil Sauce
2 1/2 cup
Chicken Stock
2 cups
Kale
chopped and destemmed
125 g
Buffalo Mozzarella Cheese
pulled apart
2 Tbsp
Fresh Parsley
chopped for garnish
1
PREHEAT: your oven to 375F.
2
OIL: the bottom and sides of a medium sized french oven or oven safe pot with a little bit of avocado oil. Then, sauté the onion, garlic, mushroom and sun-dried tomatoes in the pot until fragrant. Add salt and pepper to taste.
3
ADD: the ground turkey, breaking up the meat as it cooks. Don’t cook through all the way. Add the pasta, tomato sauce, chicken stock and kale to the pot, mixing well. Bring to a boil, top with the cheese and then cover and put in the oven for 20 minutes. Check that the pasta is cooked by testing one or two noodles.
4
BROIL: the top of the baked ziti for 1-2 minutes until the cheese bubbles and browns slightly. Garnish with the parsley before serving.
5
Substitutions: Vegan? Use crumbled tempeh instead of ground meat and cashew cheese instead of dairy cheese.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
