with Cheesy Toasts
In this meal, savoury turkey, spinach and crushed tomatoes are the building blocks of a delicious sauce that gets paired with buttery orzo pasta. We can't forget a side of cheesy garlic bread for scooping up every morsel! Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground turkey • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Yellow onion • Spinach • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Ground Turkey
250 g
Orzo
170 g
Ciabatta Roll
1 unit(s)
Onion, chopped
56 g
Baby Spinach
28 g
White Cheddar Cheese, shredded
0.5 cup
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Zesty Garlic Blend
7 g
Italian Seasoning
2.15 g
Butter
1 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat oven to 450˚F.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water and set aside.
- Strain orzo, then return to the pot, off heat. Stir in 1 tbsp (2 tbsp) butter.
- Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add onions and turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains and onions are softened.**
- Season with salt and pepper.
- To the pan, add crushed tomatoes, Zesty Garlic Blend and half the Italian Seasoning (use all for 4 servings). Season with salt and pepper.
- Bring to a gentle boil, then reduce heat to medium-low.
- Simmer for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Meanwhile, halve ciabatta.
- On a parchment-lined baking sheet, arrange ciabatta, cut-sides up.
- Sprinkle half the cheese on ciabatta.
- Bake in the middle of the oven 4-6 min, until golden and cheese has melted. (TIP: Keep an eye on ciabatta so they don't burn!)
- Roughly chop spinach.
- To the pot with orzo, add spinach and sauce. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)
- Cook 1-2 min, until spinach has wilted slightly.
- Cut cheesy toasts into triangles.
- Divide orzo ragù between plates. Sprinkle remaining cheese over top.
- Serve toasts alongside.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef and pork mix.** Disregard instructions to discard excess fat.
910
kcal
Calories
31
g
Fat
14
g
Saturated Fat
109
g
Carbohydrate
14
g
Sugar
10
g
Dietary Fiber
50
g
Protein
155
mg
Cholesterol
1250
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
400
mg
Calcium
7.5
mg
Iron
