2 cups (6 oz) uncooked rotini pasta – used WHOLE WHEAT
2 tsp oil 1
1/2 cups onions, finely chopped
1 garlic clove, finely chopped
1 lb lean ground turkey
3/4 tsp salt
1/2 tsp black pepper
3 tbsp tomato paste
2 medium tomatoes diced
2 tbsp Dijon Mustard
2 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
In a large pot of boiling salted water, cook the pasta according to the package directions – drain well.
Stir in the turkey and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard.
Let the mixture cook until thickened, about 2 minutes.
Top with the cheddar and bake until the cheese is melted, about 15 minutes.