Ingredients
Scale
- 16 oz box of Penne or Rotini pasta
- 1 jar (24 oz) of basic Marinara sauce
- 1 lb frozen mixed vegetables (peas, carrots, and corn work best)
- 1/2 lb ground turkey or cooked brown lentils (for a vegetarian option)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: Grated parmesan cheese or red pepper flakes
Instructions
- Step 1: Boiling the Pasta – Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to the package directions, but aim for “al dente” (about 1-2 minutes less than the full cook time). This prevents the pasta from becoming mushy when you reheat it later in the week. Drain the pasta, reserving about half a cup of the starchy cooking water.
- Step 2: Sautéing the Protein and Aromatics – While the pasta boils, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground turkey or lentils and cook until browned or heated through. Stir in the minced garlic and dried oregano, cooking for about 60 seconds until the garlic smells fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Step 3: Simmering the Sauce and Vegetables – Pour the jar of marinara sauce into the skillet with the protein. Add the frozen mixed vegetables directly into the sauce. Stir everything together and let it simmer for about 5 minutes. The heat from the sauce will perfectly steam the frozen veggies. If the sauce looks too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
- Step 4: Combining and Portioning – Add the cooked pasta into the skillet with the sauce and vegetables. Toss everything together until the pasta is evenly coated. Taste and add salt or pepper if needed. Once combined, divide the mixture equally into four airtight meal prep containers. Let the bowls cool slightly before sealing them and placing them in the refrigerator.
- Cook Time: 25 minutes