1 pkg (375 g) whole wheat or gluten free penne pasta
Lay scaloppine out on work surface. Sprinkle them with pepper and half of the salt.
Divide garlic, parsley and cheese among scaloppine. Roll up each one and secure with a toothpick or kitchen string.
In a deep skillet heat oil over medium high heat. Brown turkey rolls and remove to a plate.
Return skillet to medium heat and cook shallots, oregano and hot pepper flakes for 3 minutes or until softened. Add passata, parsley, basil and remaining salt; bring to a simmer. Add turkey rolls and any accumulated juices. Cover and simmer for about 15 minutes or until turkey is tender and no longer pink inside.
Meanwhile, in pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and return to pot.
Remove turkey rolls from sauce and pour sauce over pasta and toss to combine.
Serve with rolls.
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