Spaghetti Cups With Ground Turkey and Broccoli Find substitution suggestions and other tips below the recipe. Make ahead: The sauced spaghetti can be prepared and refrigerated up to 3 days in advance. The turkey mixture can be prepared and refrigerated up to 2 days in advance. The assembled cups can be prepared and refrigerated for up to 1 day in advance. Storage: Refrigerate for up to 4 days. Servings: 4 to 6 (makes 12 spaghetti cups) Active time: 45 mins Total time: 1 hour 20 mins Ingredients - Fine salt
- 6 ounces dried spaghetti, preferably whole-grain
- 1 1/2 cups marinara sauce, homemade or store-bought (from one 15-ounce jar), divided
- 1 tablespoon olive oil, plus more as needed
- 8 ounces ground turkey, preferably 92 to 94 percent lean
- 1/2 small yellow onion (2 1/2 ounces total), diced (about 1/2 cup)
- 2 cups (5 ounces) small broccoli florets, fresh or frozen (if frozen, no need to defrost)
- 2 garlic cloves, minced or finely grated
- 2 large eggs, beaten
- 1/4 cup (3/4 ounce) grated parmesan cheese
Steps 1. Fill a Dutch oven with water and bring to a boil over high heat. Season with salt, if desired, then add the spaghetti and cook according to the package instructions until 1 minute shy of al dente, about 9 minutes. Drain and transfer the pasta to a large bowl. Toss with 1/2 cup of the marinara and set aside to cool until just warm to the touch, about 15 minutes at room temperature, or cover and refrigerate until ready to use. 2. Return the Dutch oven to medium-high heat, and heat the 1 tablespoon of oil until shimmering. Add the turkey and onion, and cook, stirring and breaking up the turkey into small pieces with a wooden spoon, until the turkey is no longer pink and the onions have softened, about 5 minutes. Stir in the broccoli and cook until it softens slightly (or just thaws, if frozen), about 2 minutes. Stir in the garlic and cook, stirring constantly, until aromatic, another 30 seconds. Stir in the remaining 1 cup of marinara and remove from the heat. 3. When ready to make the spaghetti cups, position a rack in the middle of the oven and preheat to 375 degrees. Brush the wells of a 12-cup nonstick muffin tin with oil. (If your muffin tin is not nonstick, line each well with paper liners and brush the insides with oil.) 4. Toss the cooled spaghetti with the eggs to coat evenly, then distribute the spaghetti into the wells of the muffin tin, creating a divot in the center of each to hold the filling. Distribute the filling evenly among the spaghetti cups (it's okay if it comes above the top of the wells), aiming for about 3 tablespoons per cup. Sprinkle each with about 1 teaspoon of the parmesan and bake until warmed through and nicely browned, 20 to 30 minutes. 5. Let cool for 5 minutes, then use an offset spatula to carefully remove each spaghetti cup from the muffin tin and serve. From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Becky Krystal and Hattie Ulan. Nutrition information per serving: Calories: 266; Fat: 10 g; Saturated fat: 3 g; Carbohydrates 30 g; Sodium: 408 mg; Cholesterol: 63 mg; Protein: 16 g; Fiber: 5 g; Sugar: 3 g Substitution suggestions + other tips and ideas: - Ground turkey >> other ground meat or plant-based alternative.
- Yellow onion >> white onion.
- Broccoli >> peas.
- Parmesan cheese >> pecorino Romano or grana Padano.
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