Ingredients
Scale
- 1 box (16 oz) Rotini or Penne pasta
- 1 jar (24 oz) Marinara or Tomato Basil sauce
- 1 lb Ground Turkey or 2 cans of Brown Lentils (drained)
- 2 cups Frozen Mixed Vegetables (peas, carrots, corn)
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil or Vegetable Oil
- 1 tsp Dried Oregano
- Salt and Pepper to taste
- Optional: Grated Parmesan cheese for topping
Instructions
- Step 1: Boil the Pasta – Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, but aim for “al dente” (usually 1-2 minutes less than the box suggests). This prevents the pasta from getting mushy when you reheat it later in the week. Drain the pasta and set it aside.
- Step 2: Brown the Protein – While the pasta boils, heat the oil in a large skillet over medium-high heat. Add the ground turkey (or lentils) and cook until browned and fully cooked through. Use a wooden spoon to break the meat into small crumbles. If using lentils, simply heat them through for 3-4 minutes until they are slightly crisp.
- Step 3: Sauté Aromatics and Veggies – Add the minced garlic and frozen mixed vegetables to the skillet with the protein. Sauté for about 4-5 minutes until the vegetables are tender and the garlic is fragrant. Season the mixture with dried oregano, salt, and pepper.
- Step 4: Combine with Sauce – Pour the entire jar of marinara sauce into the skillet. Stir well to combine the meat, vegetables, and sauce. Lower the heat to a simmer and let it cook for 3-5 minutes. This allows the flavors to meld together beautifully.
- Step 5: Assemble the Bowls – Divide the cooked pasta evenly among four airtight meal prep containers. Top each portion with a generous scoop of the sauce and vegetable mixture. If you have it on hand, sprinkle a little parmesan cheese on top. Allow the bowls to cool slightly before sealing them with lids and placing them in the refrigerator.
- Cook Time: 25 minutes