This is a tasty lactose-free baked pasta dish that I serve with a garden salad and slices of garlic bread. My family loves it! See my note about making this into a vegan or vegetarian dish.

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Recipe Summary

prep:
30 mins
cook:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray.

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  • Bring a large pot of water with olive oil and 1/2 teaspoon salt to a boil; add whole wheat penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 to 10 minutes. Drain.

  • Cook and stir turkey, onion, red bell pepper, garlic, remaining salt, and 1 teaspoon black pepper together in a large skillet over medium-low heat until turkey is browned and crumbly, 7 to 10 minutes. Drain and discard grease.

  • Place sausages in a pot and cover with cold water; bring water to a boil, reduce heat to medium, and simmer until sausages are no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  • Remove and discard sausage casings; chop sausage and stir into turkey mixture. Stir penne, 1 1/2 jars tomato-basil sauce, diced tomatoes, shredded block of mozzarella-style vegan cheese, 1 package shredded mozzarella-style vegan cheese, garlic powder, Italian seasoning, and remaining black pepper into turkey-sausage mixture.

  • Spread the remaining tomato-basil sauce in the bottoms of the prepared baking dishes. Divide turkey-sausage mixture between the baking dishes and top each with remaining shredded mozzarella-style cheese.

  • Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

Cook's Notes:

You can make this a vegan dish by substituting veggies (such as mushrooms, yellow squash, carrots, zucchini, bell peppers) for the meats. Saute chopped veggies in a small amount of extra-virgin olive oil until slightly tender. If you do this, I recommend decreasing the sauce amount to 1 jar and omitting the diced tomato or the diced tomato liquid.

If you are not lactose intolerant you can use real cheese, if desired.

Nutrition Facts

625 calories; protein 30.8g 62% DV; carbohydrates 49.7g 16% DV; fat 31.8g 49% DV; cholesterol 50.1mg 17% DV; sodium 2127.2mg 85% DV. Full Nutrition