Ingredients
Scale
- 1 lb (16 oz) Penne or Rotini pasta
- 1 jar (24 oz) Marinara sauce (Store brand)
- 1/2 lb Ground turkey or brown lentils (for a vegetarian option)
- 1 bag (12 oz) Frozen spinach or mixed vegetables
- 2 cloves Garlic, minced
- 1 small Onion, diced
- 1 tbsp Olive oil or vegetable oil
- 1 tsp Dried oregano
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
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 stop one minute early for “al dente” texture. This prevents the pasta from becoming mushy when you reheat it later in the week. Drain the pasta and set it aside.
- Step 2: Sauté the Aromatics and Protein – Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. Add your ground turkey or cooked lentils to the pan. Season with salt, pepper, and oregano. Cook until the turkey is fully browned and crumbled.
- Step 3: Combine with Sauce and Vegetables – Pour the entire jar of marinara sauce into the skillet with the protein. Stir in the frozen spinach or mixed vegetables directly from the bag. The heat from the sauce will thaw and cook the vegetables perfectly. Simmer the mixture for about 5 minutes to let the flavors meld together.
- Step 4: Mix and Portion – Add the cooked pasta into the skillet with the sauce. Toss everything together until the pasta is evenly coated. Taste and add more seasoning if needed. Divide the mixture evenly into four airtight meal prep containers. Allow the bowls to cool slightly before sealing them and placing them in the refrigerator.
- Cook Time: 30 minutes