The best part of this Mozza Roasted Red Pepper Turkey is the layer of crispy cheese on top! Each bite is crispy, salty and cheesy. Served with tender Italian zucchini and perfectly cooked pasta, dinner tonight is simple and refined!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Roasted Red Peppers
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Add spaghetti to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot.
While the water boils for the spaghetti, cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Drain the roasted red peppers. Pat the turkey dry with paper towels. Season with salt and pepper. Sprinkle all over with half the Italian seasoning. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a parchment-lined baking sheet. Carefully top the turkey with the red peppers, 1/4 cup crushed tomatoes, then the mozzarella cheese. Bake, in the middle of the oven, until turkey is cooked through and cheese is melted, 10-12 min.**
While the turkey roasts, add 1/2 tbsp oil to the same pan, then add the zucchini. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Add the remaining tomatoes and remaining Italian seasoning, then reduce heat to medium-low. Cook, stirring often, until slightly thickened, 1-2 min.
Once the pasta is done, pour the tomato-zucchini sauce into the large pot with the pasta. Add 2 tbsp butter and toss to combine. Season with salt and pepper.
Divide the pasta and tomato-zucchini sauce between plates. Top with the mozza-roasted red pepper turkey.