2 rolls of ground turkey (Italian seasoned or season your own with Italian blend seasons)
1-2 Tablespoons of vegetable oil
1 Tablespoon corn starch diluted in 1/4 cup water (I use pasta water)
1/2 cup Parmesan cheese
1 cup Italian Blend cheese
1 cup mozzarella cheese
fresh or frozen spinach 8 ounces
Roasted red pepper
mushrooms (I didn’t add mushrooms because my husband doesn’t like them but I do, and often add them when he’s not looking).
1 pound elbow macaroni boil according to directions stop when the pasta is still firm.
Bring water to boil in large pot (approximately 6 quart pot 3/4 way filled with water). Salt liberally, add pasta.
In separate pot or electric frying pan, heat oil, add ground turkey, cook until nearly done. Add corn starch. Stir well. Add water from pasta and cooked pasta.
Add chopped spinach, basil, roasted red pepper and garlic. Stir in cheeses.
I like this recipe because I can add tomatoes or tomato sauce, chop up pepperoni, add Romano cheese or other vegetables for a change. Pasta is blank canvas.