Italian Pasta Bake

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Bring a large pot of water to boil and season generously with kosher salt.

3. 3

   Add pasta and cook to just shy of al dente.

4. 4

   Reserve a cup of pasta water.

5. 5

   To the drained pasta, add the pesto and 1 cup Asiago cheese and mix.

6. 6

   Meanwhile, over medium heat cook the ground turkey and garlic until the turkey is fully cooked, about 8 minutes.

7. 7

   Add the entire can of tomatoes and stir.

8. 8

   Place all the spinach on top of the simmering tomato and turkey mixture; reduce heat and cover to cook the spinach about 2-3 minutes.

9. 9

   Next, add the pesto pasta to the tomato mixture and toss.

10. 10

    If desired, add a little of the pasta water to thin out the sauce.

11. 11

    Immediately add the pasta to a lightly oiled baking dish.

12. 12

    Sprinkle with remaining cheese.

13. 13

    For more texture, sprinkle with a cup of panko bread crumbs and drizzle with a little olive oil.

14. 14

    (This step is totally optional.)

15. 15

    Bake in a preheated 375 degrees F oven until the top is golden, about 20-25 minutes.

16. 16

    Remove and let cool for 5-10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.