Ground Turkey Pasta

This has instantly become one of my go-to meals this summer. I cannot deny that I am a big pasta lover especially when it's cheesy fresh pasta. I am by no means the most handy woman in the kitchen, as a matter of a fact I look forward to my husband cooking every night- if possible. But this meal is cooked in one skillet and ready in under an hour! And best of all its still healthy and let me tell you that you'll be hooked with this ground turkey as I have. This Jennie-O lean ground turkey is a must, it is all natural with only 8 grams of fat per serving and no gluten. This is for the nights when you don't want to eat out and expect to have left overs for the following day...

 Ingredients: 

• 1/2 tablespoon olive oil
• 1 pound Lean Ground Turkey- Jennie-O 
• salt and freshly ground pepper, to taste
• 1 RAGU traditional sauce (45oz or less), to taste
• 1 box (12 ounces) Gluten Free Penne Pasta or Fettuccine Pasta 
• 3 cups of water
• 1/2 cup shredded mozzarella cheese 
• chopped fresh parsley

Instructions:

1. Heat olive oil in a large stove top nonstick skillet.
2. Add lean ground turkey meat;stir to crumble for aprox 14-16 minutes
3. Season with salt and pepper and stirring occasionally, until meat is browned on all sides.
4. Add half a cup of water and stir for one minute.
5. Stir in the tomato sauce, add as much to taste and reduce heat to medium-low and simmer for 10 minutes. 
6. Boil water and add the fettuccine pasta 
7. Stir to combine and cover with a lid
8. Preheat oven to 450F.
9. Continue to cook and stir the pasta with turkey meat and sauce, stirring frequently to avoid burning, until pasta is tender cooked. 
10. Remove from heat and taste for extra seasoning and adjust accordingly. 
11. Get your nonstick baking sheet ready and spray canola oil to the sides evenly
12. Move the mixed pasta (with the ground turkey) to the baking sheet
13. Sprinkle mozzarella cheese over the top and transfer to oven.
14. Bake for 10-15 minutes, or until cheese is melted and the sauce is bubbly.
15. Remove from oven and let stand about 5 minutes. 
16. Garnish with parsley on top 
17. Serve and enjoy!