Gather ingredients: chicken broth, penne or ziti pasta, crushed tomatoes, carrots, basil, ground turkey, evoo, garlic, onion(not pictured)
Peel, slice, and chop carrots
Chop carrots, finely
Drizzle evoo in a skillet and add carrots, onion( oops! I forgot to add to the first picture!), and garlic. Sautee for a few minutes then add the ground turkey.
Finely chop fresh basil leaves. They are so much more fragrant and flavorful than dried!
Cook until meat is browned and veggies are soft
Add tomatoes, basil, pasta, and cup(or two if you feel like it) of chicken broth
Cook in skillet for about 10-15 minutes, until pasta is al dente (starting to soften)
Pour into 12x9 greased baking dish. Top with as much mozzarella as you would like. My boys love it, so mine is pretty much drowned in cheese.
~bake at 375 for 30 minutes
Serve with a salad.
I always serve our dinners on salad plates. It helps cut down portions. Americans use way too big of plates for dinner! Our portions are getting bigger and bigger and so are we. This salad plate trick will help.