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Turkey Marinara Pasta Bowl

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Turkey Marinara Pasta Bowl

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

552calories
63g protein
60g carbs
6g fat

Sodium: Not calculated

1 meal. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

Cooking instructions

Cook pasta according to package directions. Cook turkey to 165 F as measured with a food thermometer; chop or flake. Cook zucchini and mushrooms with the measured oil until tender. Add 240 g no-salt-added marinara; oregano and garlic. Listed additions are included in the updated estimate. Divide everything evenly into four portions. Cool promptly and refrigerate; add fresh herbs or sauces when serving. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: None identified; check every label. Gluten status needs label review. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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