For this super gooey, family-friendly recipe, I used lean, ground turkey breast, but you could certainly use lean ground beef instead (90% lean or higher). You could also add other veggies like chopped mushrooms or zucchini and just about any shape of whole grain pasta. In other words, it's versatile!
Ingredients
1 tablespoon extra virgin olive oil
1 small onion, finely diced
1 clove garlic, minced
1 pound lean ground turkey
2 medium carrots, peeled and shredded on the large holes of a box grater
1 teaspoon chopped fresh rosemary, optional
One 32-ounce container all-natural creamy tomato soup (I used Trader Joe's brand)
½ cup water
8 ounces dried whole wheat rotini
1 cup shredded part-skim mozzarella cheese
Grated Parmesan cheese, optional
Instructions
Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the garlic and cook until fragrant and golden, about 1 minute.
Add the turkey, carrots, and rosemary as desired and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes.
Add the tomato soup, water, and rotini and stir until well blended. Bring the liquid to a boil, reduce the heat and cook at a low boil, covered, until the pasta is tender, about 20 minutes. Stir every few minutes.
Add the mozzarella cheese and stir until melted. Serve in individual bowls and sprinkle with Parmesan cheese as desired.