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Lean turkey mince simmered in a garlicky tomato sauce with courgettes, peppers, spinach and creamy cannellini beans, then topped with torn mozzarella and baked until bubbling and golden. It’s an easy one-pan family dinner. Turkey, beans and mozzarella make it high in protein, and the vegetables and beans add plenty of fibre.
1.
Heat the oven to 200c (180c fan).
2.
Heat the oil in the pan over a medium heat. Cook the onion until soft (4 minutes).
3.
Add the turkey and cook, breaking it up, until browned (5 minutes). Stir in the garlic, herbs, red pepper flakes and black pepper, and cook for 1 minute.
4.
Add the courgettes and pepper, and cook for 3 minutes.
5.
Stir in the passata and beans, and simmer until slightly thickened (5 minutes). Stir in the spinach until wilted. If you don’t have an ovenproof pan, transfer everything to a baking dish now.
6.
Scatter over the mozzarella and bake until bubbling and golden (15–20 minutes).
7.
Scatter with basil and serve.
8.
Make ahead: Assemble up to 24 hours ahead and keep covered in the fridge. Bake for 25–30 minutes, until piping hot.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Stir in 150g cooked wholewheat pasta before baking.
Cost-saving tips
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