Ingredients:
- olive oil
- 2 c. marinara sauce
- 1/3 c. mascarpone cheese
- 1/4 c. chopped Italian parsley leaves
- 2 tsp. chopped thyme leaves
- 1 lb. purchased cheese tortellini
- 2 oz. thinly sliced mozzarella
- 1/4 c. freshly grated parmesan
- 1/2 c. smoked gouda (optional)
Directions:
- Preheat the oven to 350. Lightly oil an 8 x 8 by 2 inch baking dish. (I used a 2.5 quart casserole dish with lid.)
- Whisk the sauce, mascarpone, parsley, and thyme in a large bowl to blend.
- Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain.
- Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish.
- Top the mixture with the remaining cheeses (mozzarella, parmesan, and gouda). Cover and bake until the sauce bubbles and the cheeses on top melt, about 30-35 minutes.
- This portion serves 4-6. Enjoy!
Ingredients
- Vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped herb-marinated sun-dried tomatoes
- 2 cloves garlic, minced (optional)
- 2 eggs, at room temperature, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup crumbled feta cheese
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees on an instant-read thermometer, about 40-45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
