In many ways, it is a lot like my Grammy's goulash - just ground turkey instead of beef and a kick of chili powder rather than oregano. The recipe makes just as much - in fact, I didn't make this at the best time. I was leaving for a trip to the Mouse three days after making this which meant I had to eat it for lunch and dinner for three days to make sure none went to waste. I sadly did not have room in the freezer at the time to put some in tupperware to freeze. It could be a very plain dish but I cooked some green peppers and onions up and put them in there and that added to the heartiness of the dish. I also, full disclosure did not put the full amount of chili powder, but the amount I put in was just right for me. I recommend this for a cold, damp, grey day when you just want to curl up with tea and a book.
|You could also top this with sour cream - yum!|
1 lb. ground turkey
1 jar Ragu Old World Style Pasta Sauce
1 Tbsp. chili powder
8 oz. macaroni, cooked and drained
1 green pepper, chopped (optional)
1 medium onion, chopped (optional)
2 Tbsp. olive oil
1) Heat 1 Tbsp. olive oil in a nonstick skillet over medium-heat heat and cook ground turkey, stirring occasionally until done.
2) At the same time, heat 1 Tbsp. olive oil in a nonstick skillet over medium heat and cook the green peppers and onions together until softened.
3) Once turkey and vegetables are done, stir into a single pot with pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Prepare macaroni at this time.
4) Stir in drained macaroni and heat through.
5) Serve topped with shredded cheddar cheese and sour cream.