Mexican Inspired Turkey Pasta Casserole (Gluten Free)

Prep Time
Cook Time
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"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."

Original recipe yields 7 servings


  • 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

Step 1

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.

Step 2

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.

Step 3

Pour into a large bowl and set aside.

Step 4

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.

Step 5

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.

Step 6

Top with the remaining cheese and sprinkle with the hot pepper flakes.

Step 7

Place into a preheated 350 degrees Fahrenheit oven and cook for 30 minutes.

Step 8

Allow to cool about 5 minutes and serve.

Tips & Variations

  • 2 1/2 quart casserole dish



This was an awesome dinner. Quick, easy and my family really liked it. Thanks Bea!

review by:
(12 Aug 2013)