13.25ouncepackage of whole wheat pasta (macaroni or other small pasta)
one 15.5 ounce can white beans (great northern or cannellini), drained and rinsed
1tablespoonextra virgin olive oil
1poundextra lean ground turkey
1yellow onion, diced
1bunch of rainbow chard, stems removed from leaves — dice stems and roughly chop leaves — keep separate
8ouncesGruyère cheese, grated
salt and pepper to taste
pinchof freshly ground nutmeg
1/2cupgrated Parmesan cheese
Preheat oven to 350°F. Prepare pasta according to package directions.
In a blender, puree beans with chicken broth and milk and set aside.
Meanwhile, heat olive oil in a large ovenproof skillet over medium-high heat and brown turkey, onions, and stems of chard until turkey is cooked through, about 10 minutes. Add garlic and sauté for 1 minute or until fragrant.
Add leaves of chard and cover for 2-3 minutes or until chard is wilted. Add bean mixture and heat until heated through, about 5 minutes.
Reduce heat to low, stir in grated Gruyère and stir until melted. Remove from heat. Add cooked pasta and stir until everything is combined. Add nutmeg, and season with salt and pepper to taste, keeping in mind that you'll be adding Parmesan which increase saltiness a touch.
Top with Parmesan cheese and bake for 45 minutes. Let rest about 10 minutes before serving.