Mexican Inspired Turkey Pasta Casserole (Gluten Free)

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.