If you read the header, you’re probably thinking, “Say what?! Meg’s gone and lost her marbles. AGAIN!” But I’m standing by this meal as a lighter version of a classic comfort food, the baked ziti. I’m working steadily at saying so long to these last 10 lbs of
Starbucks muffins and Hagen Dazs baby weight, so when I saw this recipe in Cooking Light I scrutinized it. I mean how could it be true?! HOW?! A dish that has pasta AND cheese?! Humph.
But as I read the details, I noticed a few key points. First, the meat is all turkey (both ground and sausage), the cheese is minimal and really just enough to satisfy, and last, it even uses a lower sodium marinara. Knowing these three things, I scoffed at my magazine thinking there was no way it could be good. And then I noticed the best part of this recipe. It takes 1/2 cup of red wine. That means there is still a good portion remaining on the counter next to a lovely glass just waiting for the cook. Now we’re talking! So, I tried it and low and behold this cheesy pasta bake was a crowd pleaser.
To try your own hand at this recipe you can find it here. Bon appetit!
p.s. Don’t forget to enter our Stokke Tripp Trapp highchair and Baby Set giveaway!