- 1 8 oz. pkg. Hodgson Mill Gluten Free Brown Rice Elbows with Golden Milled Flax Seed
- 2 Tbsp. olive oil, divided
- 1 10oz.bag fresh baby spinach
- 2 oz. cream cheese
- 1/3 cup milk
- 1/2 cup Parmesan cheese, grated
- 1-1/2 cups ground turkey
- 1 26oz. jar gluten free tomato basil pasta sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
Bring a large pot of salted water to a
boil and add elbows; cook for 4 minutes. Do not overcook. Drain and set aside.
Heat 1 Tbsp. olive oil in a large
skillet over medium heat and add spinach, cooking and stirring until wilted,
about 2 minutes. Remove skillet from heat and stir in cream cheese, milk and
Parmesan until well combined. Transfer spinach mixture to a bowl and set aside.
Wipe out skillet and heat 1 Tbsp. olive
oil over medium heat. Add turkey and cook until meat is browned and cooked
through. Stir in pasta sauce, garlic, oregano and basil; set aside.
Preheat oven to 375°F. Spray a
13x9-inch baking pan with nonstick cooking spray and spread half of the meat
sauce evenly on the bottom. Top meat sauce with elbow noodles. Spoon spinach
mixture over noodles and sprinkle with 1 cup of mozzarella cheese. Spread
remaining meat sauce evenly over spinach. Sprinkle remaining mozzarella cheese
and Parmesan cheese over meat sauce. Cover dish with aluminum foil and bake in
a 375°F oven for 30 minutes. Remove foil and continue baking for 10 more
minutes or until cheese is melted and begins to brown on top. Serve warm.
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