Hamburger Helper Casserole, with a kick!
Ingredients:
2 pounds lean ground turkey
1 Tbsp olive oil
1 1/2-2 medium yellow onions, diced
2 bell peppers, diced
A few handfuls of spinach
6 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup plain Fairlife milk (or milk of choice)
8 ounces low-sodium tomato sauce
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
1 Tbsp Chili pepper, or adjust to taste
20 ounces chickpea pasta, shell or cavatappi noodles (2 boxes)
1 1/2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
For garnish:
Freshly chopped parsley
Red Pepper flakes
Instructions:
Place a large pot over medium-high heat, add olive oil, and start cooking the turkey. Add in diced onion, bell peppers, and garlic. Season with salt and pepper and break up the meat, cooking until no longer pink, about 5-8 minutes.
Next, add in the chicken broth, milk, tomato sauce, paprika, and dried oregano, stirring until well combined.
Next, stir in the pasta and bring to a slight boil- add more broth if needed. Make sure all noodles are covered. You’ll cook uncovered until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape), and most of the liquid (but not all!) is absorbed. You’ll want some liquid left to make the sauce nice and creamy. Be sure to stir every so often, so the pasta cooks evenly and doesn’t get stuck to the bottom of the pan.
Remove from heat and stir in the spinach (amount to your liking!), sharp cheddar cheese, chili pepper, and salt and pepper to taste. At this point, taste it and adjust the seasonings from here. I have made this twice and needed to add a different amount each time until I thought the flavor was at a good spot!
Serve hot with fresh parsley and red pepper flakes on top, if desired!
