A definite cozy comfort dish that will surely satisfy that cheeseburger craving. I personally went back for seconds. The flavors really come through on this one.
- 1 lb elbow macaroni*
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground turkey
- 1 (18.5 oz) jar diced tomatoes (+1/4 c water)
- 1.5 tbs yellow mustard
- 2 tbs ketchup
- 1 tbs Worcestershire sauce
- 2 cups shredded cheddar cheese
- Optional: 2 pickles, sliced
Cook your pasta al dente, as per instructions on packaging. Drain.
Preheat oven to 375 F.
In a deep, large skillet, heat the oil on medium high. Saute the onions until soften, about 4 minutes. Stir in garlic for 30 seconds, until fragrant. Add the turkey, and using a wooden spoon, break up the meat, until no longer pink. Season with salt and pepper, 1 tsp salt + 1/4 tsp ground pepper.
Next, add the tomatoes, mustard, ketchup and Worcestershire sauce. Bring to a boil and reduce heat to simmer. Allow flavors to meld, about 10 minutes.
Toss the pasta with the meat sauce. Tranfer to your casserole/baking dish and top with the shredded cheese.
Bake for 12 minutes or until cheese is bubbly and edges are browned. Remove from oven and top with sliced pickles.
Yields 6-8 servings.
*Use gluten free pasta to make this dish gluten free.