This Mexican Ground Turkey Olive Pasta Bake is best made with al dente (not soft or undercooked) pasta, perfect for a weeknight meal or potluck dish.
Good morning, Friends. My blog is for the person who might be looking for more connection in life, or possibly you need new recipe inspiration. (Yesterday we woke up to this new snow on our back patio table!)
I think back to times when life feels it’s gotten the best of you, and you’re in survival mode, holding your breath until the current season you’re in ends. Or you can’t wait to get out of a very difficult phase in life, you’re disappointed in the way a friendship turned out, and you just feel sucker-punched, and to be honest: It’s truly hard to think about hosting people.
I know. Because I’ve had seasons in life just like that.
But I know that we all crave connection.
But then again, it’s just not a good season.
When the kids get into school, the baby sleeps through the night, you get that new job, a bigger house, you’ve got your parents settled, or you become empty-nesters—then you’ll start enjoying life more and making new connections. Then … you’ll host a small gathering.
Our endless needs go on and on. But the gifts for today are right in front of us.
One way to connect is through food, and to cook an easy recipe and to share it with others.
This dish is great to bring to a potluck, or to welcome your neighbors with in a weeknight meal!
It’s made with DeLallo’s Pomodoro Fresco Roatsed Garlic sauce!
I like weeknight meals because they’re often short, simple, sweet.
Don’t forget to undercook your pasta. It’s always better el dente.
Use premade pico de gallo, mix together; place in the fridge.
Pull out and BAKE for dinner or company!
Serve with a salad and extra toppings, like sour cream and fresh cilantro–a great meal for a cozy night. ENJOY!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes