Baked Penne with Turkey and Mushrooms 8 Easy 1 Hour 10 Minutes (20 min prep, 50 min cooking) Cooking spray 1 tsp extra virgin olive oil 3/4 lbs uncooked lean ground turkey 2 onions, chopped 8 oz cremini mushrooms, thinly sliced 1 tbsp salt 1 tbsp garlic, minced 1 pinch red pepper flakes 12 oz roasted red peppers, drained and chopped 15 oz canned diced tomatoes 30 oz canned tomato sauce 1 tbsp italian seasoning 1/2 cup basil, minced 12 oz penne, cooked to al dente according to directions 1 cup shredded part-skim mozzarella cheese 1/4 cup parmesan cheese, grated Preheat the oven to 350 degrees fahrenheit. Coat a large 3-quart casserole dish with cooking spray. In a large skillet over medium-high heat, add turkey (¾ lbs), onions (2, chopped), and mushrooms (8 oz, thinly sliced). Cook, stirring often, until the liquid has evaporated. Add salt (1 tbsp), garlic (1 tbsp, minced), red pepper flakes (1 pinch), roasted peppers (12 oz, drained and chopped), diced tomatoes (15 oz), tomato sauce (30 oz), Italian seasoning (1 tbsp) and basil (1/2 cup, minced). Stir to mix and coat. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cooked penne (12 oz), 1/2 cup mozzarella, and 2 tbsp parmesan. Spoon the penne mixture into the casserole dish and sprinkle with remaining 1/2 cup mozzarella and 2 tbsp parmesan. Bake until the cheese is bubbly and melted, and the dish is heated through, about 20 to 30 minutes. Garnish with fresh basil (1/2 cup, minced).