Tomato-Basil Turkey Casserole
Recipe from
Betty Crocker
Give new life to leftover turkey in a pleasing casserole featuring pasta, zucchini and olives in tasty tomato sauce.
Servings:
6 servings (1 1/3 cups each)
Prep Time:
25 mins
Total Time:
1 hr 15 mins
Ingredients
-
2 cupsuncooked gemelli pasta (8 ounces)see savings
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2 cupsdiced cooked turkeysee savings
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1 jartomato pasta sauce (any hearty or thick variety; 26 ounces)see savings
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1 mediumzucchini, cut in half lengthwise, then cut into slices (1 1/2 cups)see savings
-
1 cansliced ripe olives, drained (2 1/4 ounces)see savings
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1 teaspoondried basil leavessee savings
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1/4 cupshredded fresh Parmesan cheesesee savings
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Directions
1.
Heat oven to 375 degrees F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2.
In casserole, mix pasta and remaining ingredients except cheese.
3.
Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 390 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 70mg; Sodium 960mg; Total Carbohydrate 49g (Dietary Fiber 3g, Sugars 13g); Protein 21g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 10%; Iron 20%. Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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