Well, it happened. School started this week and I officially have a kindergartener and a first grader. The first day of school the boys were so excited as they raced out to the playground.
Now we’ve made it through day two and reality is starting to set in. The reality that after 3:15 every day we have to make time for a little rest, daily homework (ugh), 20 minutes of reading, showers, dinner, Awana verses, and maybe try to get a little play time in there! Then my little guys go to bed at 7:30! That really isn’t much time when you get down to it!
In order to fit all of this into our crazy afternoons I try to stick to meals that I can prep during the day, or pull out of the freezer. With Honeysuckle White turkey, easy delicious meals can fit into any busy schedule. One of my favorite dishes to pull out of the freezer for dinner is this delicious Turkey Mostaccioli.
Mostaccioli is a dish that was introduced to me after meeting my husband and is a total Chicago favorite. Typically it is made with beef and pork sausage, but in order to try to make it a little bit more healthy I decided to substitute turkey and I won’t ever be turning back!
Although it has a few ingredients and takes about an hour to prep, it makes a full three casserole pans! Typically I’ll make it in the morning and then stick two pans in the freezer and keep one to put in the oven for dinner. When you think about these ingredients stretching into three meals it really makes it economical!
One of my favorite parts of making this with turkey is that it is a lean substitute for beef and pork.
When Matt’s step-mom first shared this recipe with me I felt like I was getting something sacred! Over the years of making it I learned that although she might have written “1 lb. mozzarella”, she really meant, “smother it with mozzarella”. I did you the courtesy of telling you to use at least 1.5 lbs of it!
- Prep Time: 30 mins
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 3 pans 1x
- Category: Entree
- 2 boxes Mostaccioli
- 1 lb. ground Italian turkey, browned and drained
- 1 lb. Italian turkey sausage browned and drained and sliced
- 1 T. dried Oregano
- 2 tsp. dried basil
- 3 cloves garlic diced
- 3 28 oz. cans tomato sauce
- 1 28oz can stewed tomatoes
- 1 diced onion
- 1/2 c. coffee (for real! It takes away the tomato’s bitterness)
- 1.5 lbs shredded mozzarella cheese (or more! the cheesier the better)
- Combine meats and all ingredients except noodles and cheese, then simmer for 3 hours.
- Cook noodles via box directions Drain and rinse with cold water. Reserve 1 c. pasta water after cooking noodles.
- Combine noodles, sauce, and 1 c. cheese. Stir in 1/2 c. pasta water. Add more throughout cooking if needed. Put into casserole dish.
- Cover with foil and bake 45 min or until hot and bubbling. Remove foil and sprinkle with remaining cheese and put in for 15 min or until browned.
When I pull a pan of mostaccioli out of the freezer I either thaw it in the fridge for a day and then cook it at 400 for an hour. Otherwise I put it into the oven frozen and cook it for two hours. This meal is also one of those meals that I swear tastes even better as leftovers!
Hopefully this recipe will help you survive those busy few hours after school! With easy meals like this you can enjoy the little bit of time you get to spend with your kids!
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