Mexican Inspired Turkey Pasta Casserole (Gluten Free)
July 17, 2013
Categories: Fresh Tomatoes, Comfort Food, Main Dish, Casseroles, Poultry, Turkey, Mexican, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Potluck, Summer, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Spicy, Spring more
"This is a wee bit on the spicy side but not too hot. You can increase the heat by adding a bit of cayenne if you like. Regular pasta noodles can be use for this for a non gluten free dish."
- Serving Size: 1 (286.1 g)
- Calories 373.9
- Total Fat - 13.4 g
- Saturated Fat - 5.5 g
- Cholesterol - 62.7 mg
- Sodium - 371 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 2.9 g
- Sugars - 5.2 g
- Protein - 30.5 g
- Calcium - 365.3 mg
- Iron - 1.3 mg
- Vitamin C - 87.9 mg
- Thiamin - 0.1 mg
Bring a large pot of water to a boil. Toss in the rice pasta noodles and cook until just done but slightly a la dente. Drain and rinse with cold water to get rid of the cloudy film and drain again. Drizzle with a bit of oil, toss to coat and set aside.
Meanwhile, drizzle 1 tablespoon olive oil in a large skillet and bring to medium-high heat. Add the onion, bell pepper and hot peppers and cook until onion is translucent; add tomatoes and cook for another 2 minutes.
Pour into a large bowl and set aside.
Drizzle 1 tablespoon olive oil in the same skillet and add the ground turkey and brown the turkey. Add the seasoning package and 1/2 cup of water; mix well and pour into the bowl with the cooked vegetables.
Add the cooked pasta and 5 ounces of the shredded cheese and mix well. Pour into a 2 1/2 quart casserole dish that has been sprayed with a light coat of olive oil mist.
Top with the remaining cheese and sprinkle with the hot pepper flakes.
Place into a preheated 350 degrees Fahrenheit oven and cook for 30 minutes.
Allow to cool about 5 minutes and serve.
Tips & Variations
- 2 1/2 quart casserole dish