Ingredients
Scale
- 16 oz Box Penne or Rotini pasta (Store brand)
- 1 Jar (24 oz) Marinara sauce
- 1/2 lb Ground turkey or brown lentils
- 2 cups Frozen spinach (thawed and squeezed)
- 1 Small yellow onion, diced
- 3 Cloves garlic, minced
- 2 tbsp Olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Optional: Red pepper flakes or grated parmesan
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches “al dente” texture. Do not overcook the noodles, as they will soften slightly when you reheat them later in the week. Drain the pasta, but reserve about half a cup of the starchy pasta water for the sauce.
- While the pasta boils, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Add your ground turkey (or cooked lentils) to the pan, breaking it up with a spoon. Season with salt, pepper, and Italian seasoning. Cook until the meat is browned and cooked through.
- Lower the heat to medium-low and pour the jar of marinara sauce into the skillet. Stir in the thawed spinach, ensuring it is evenly distributed throughout the meat mixture. Let the sauce simmer for about 5 minutes to allow the flavors to meld. If the sauce looks too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the cooked pasta directly into the skillet with the sauce. Toss everything together until the noodles are completely coated. Taste and add more seasoning if necessary. Divide the pasta evenly among four meal prep containers. Allow the food to cool slightly before sealing the lids and placing them in the refrigerator.
- Cook Time: 25 minutes