I was looking for a quick meal to make after checking out the ingredients I around: ground turkey, various pastas, a Vidalia onion, canned tomatoes, and Parmesan. Sounds like a pasta dish to me! I browsed around Allrecipes and found this recipe. It was definitely a quick fix and tasted great. Like I mentioned in this post earlier this year, Muir Glen Organic Fire Roasted canned tomatoes are the way to go. I always stock up when they are on sale.
Adapted from Allrecipes
1-16 oz. package pasta shells (or whatever pasta you have on hand)
1 Tbsp. olive oil
1 Vidalia (sweet) onion, diced
3 cloves garlic, minced
1 lb. lean ground turkey
1-14.5 oz. can canned diced tomatoes with their juice
1-14.5 oz. can canned fire-roasted crushed tomatoes
2 Tbsp. dried parsley
1 tsp. dried oregano
2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 cup shredded mozzerella cheese
1/2 cup + 3 Tbsp. grated Parmesan cheese
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low, and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink.
3. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the mozzerella cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.