This dish is simple and quick to prepare. It makes for a soul-warming weekday meal and would even be great to make ahead of time and then just pop in the oven when you’re ready to eat!
Preheat oven to 375ºF.
Bring a large pot of water to boil and season generously with kosher salt. Add pasta and cook to just shy of al dente. Reserve a cup of pasta water. To the drained pasta, add the pesto and 1 cup Asiago cheese and mix.
Meanwhile, over medium heat cook the ground turkey and garlic until the turkey is fully cooked, about 8 minutes. Add the entire can of tomatoes and stir. Place all the spinach on top of the simmering tomato and turkey mixture; reduce heat and cover to cook the spinach about 2-3 minutes. Next, add the pesto pasta to the tomato mixture and toss. If desired, add a little of the pasta water to thin out the sauce.
Immediately add the pasta to a lightly oiled baking dish. Sprinkle with remaining cheese. For more texture, sprinkle with a cup of panko bread crumbs and drizzle with a little olive oil. (This step is totally optional.)
Bake in a preheated 375ºF oven until the top is golden, about 20-25 minutes. Remove and let cool for 5-10 minutes before serving.
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Well, I goofed and added the pesto to the burger/tomato mix, but I don’t think I ruined it. I thought this was very tasty (and easy!). I served it with a simple bag o’ salad, Italian bread and a bottle of red. Quite the delicious and stress-free meal for my end of the work week. Thank you for sharing this! Next time, I’ll follow the directions properly.
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