Italian Turkey & Spinach Pasta Pot
You can substitute other ground meats for this recipe. Try any combination of ground turkey with ground pork for a different taste. Or you can use a 1/2 and 1/2 blend of beef and pork. Whatever you like works just fine.
If you only have frozen spinach on hand, go ahead and use that instead of fresh. Frozen spinach will work well if you toss it into the meat mixture rather than adding it on top like the fresh spinach.
3 C of macaroni (any sturdy pasta will work – elbow, penne, etc.)
1 (28 oz.) cans of diced tomatoes
2 garlic cloves, minced
1/2 t of salt
1/4 t of pepper
1 t of olive oil
1 small onion, diced
1 t of basil
1 t of oregano
1 lb. of ground turkey
3 large handfuls of fresh spinach
Lightly oil a cast iron Dutch oven with olive oil.
Set your oven to 450 degrees.
Place the macaroni into the pot.
Drain the tomatoes into a measuring cup and add enough water to make 1 1/3 cups of liquid.
Add 1/3 of the garlic, the salt and pepper to the tomato juice mixture and stir to blend.
Pour the liquid over the macaroni and stir to coat well.
Place the tomatoes into a mixing bowl and add the remaining garlic, onion, basil and oregano and combine well.
Add the ground meat to the bowl with tomato mixture and mix with your hands until all the ingredients are blended together well.
Drop forkfuls of the meat mixture into the pot.
Top with the spinach leaves.
Cover the pot and bake 45 to 50 minutes or until the macaroni is soft.
Makes 4 servings