Instructions:

Protein PACKED, low on fat, and a great source of carbs no matter what your nutrition goal is!

227g (8 oz) dry Red Lentil Pasta (it was one box of the kind I found)
450g Ground Turkey
1 Stalk of Celery
1 Carrot
½ Red Onion
½ Red Pepper
½ Jar of Pasta Sauce (Look for one with no sugar added and a lot of veggies!)
1 Cup Skim Mozzarella (shredded)
Fresh Basil

** Please note: you can add ANY veggies you’d like to this!  Spinach, artichoke hearts, more of the items I listed, less of some and more of others, whatever you like!  Trust yourself!  Have fun!
Also, there are multiple types of pasta with higher protein: lentil, chickpea, mung bean, etc.  LOOK when you’re at the store, they have higher protein values and lower carb values.  They’re often in the Whole Foods section of the grocery store!

Directions:

  1. Pre-heat oven to 350 (if you’re eating it right away, if you’re making it for later, leave this step out)
  2. In a large pot, cook the pasta.  Get the water boiling, add the pasta and boil until ready (8-10 minutes for the lentil pasta)
  3. Chop your veggies into small pieces.  Start to fry the onions, carrots, celery and pepper.  Season with salt and pepper.
  4. Add the ground turkey to the frying pan.  Season with Italian seasoning.  Fry until cooked through, stirring often and breaking up the meat.
  5. Once the meat is cooked through (now would be the time to add spinach to wilt it), pour the pasta sauce over and mix.
  6. When pasta is done, drain and rinse with water.  Put the pasta into the veggie, meat, pasta sauce mix and stir until combined.
  7. Grease a 9×11 baking dish with a little bit of Pam.  Pour the pasta/meat sauce mix into the pan.
  8. Sprinkle the cheese on top evenly.
  9. Bake in the oven for 35 minutes or until the cheese is brown and everything is warm and gooey!
  10. Sprinkle with fresh, finely chopped basil and ENJOY!