Monday, September 10, 2018

Penne And Turkey Meat Sauce


Penne And Turkey Meat Sauce

Penne And Turkey Meat Sauce

Penne And Turkey Meat Sauce
Penne And Turkey Meat Sauce


1 cup cooked Penne
½ cup cheddar cheese
1 16 oz tomato sauce
1 small onion chopped
1 stalk celery
Seasonings:  Garlic Salt, Pepper And Sugar


Butter a 8 x 10 Pyrex dish.   Cook Penne as instructed on package or box.  Drain.  In a medium size sauce pan sauté onions and celery in butter.  Add ground turkey and cook.  Add tomato sauce and seasonings, stir.  Cook and then simmer for about 20 – 30 minutes.  Combine the Penne, Cheese and Turkey sauce together and pour into Pyrex dish.   Optional you can either serve at this point or bake in a 350° oven with a little cheese and bread crumbs sprinkled on top and baked until golden brown.  Serve with your favorite salad accordingly.     

For all photos on Penne And Turkey Meat Sauce, please click on photos to this post here at Facebook.  For all other photos, please click on “Album Meals”.

All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Catelli has a variety of recipes at their website here is one highlighted here of
Hearty Gluten Free Penne With Braised Duck Leg with Chef Cory Vitiello.


From Wikipedia, the free encyclopedia

Penne Rigate
Penne (Italian pronunciation: [ˈpenːe]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word pen.

Description and variations

In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wider version of penne.[1] A slightly larger version called mostaccioli(meaning "little mustache" in some Italian dialects) can also be found, which can also be either smooth or ridged in texture.[2]
Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pestomarinara, or arrabbiata. The latter has been celebrated several times in Italian movies, notably in Marco Ferrari's La Grande Bouffeand Federico Fellini's Roma.[3]

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