Turkey Mediterranean Casserole
This Turkey Mediterranean Casserole features artichokes, fusilli pasta, sun dried tomatoes and Lindsay® Kalamata Olives baked in a red tomato sauce and topped with Lindsay® Chopped Black Olives. Simple, delicious ingredients in 30 minutes!
Servings: 12 people
Ingredients
- 1 pound fusilli pasta
- 3 cups turkey chopped
- 1/3 cup sun dried tomatoes drained
- 1 14 ounce can artichokes drained
- 1 7 ounce jar Lindsay pitted. Kalamata olives, roughly chopped
- 1 T Fresh Parsley chopped
- 2 T fresh basil chopped
- salt and pepper to taste
- 2 cups marinara sauce
- 1 4.25 ounce can Lindsay black chopped olives
- 3 cups mozzarella cheese
Instructions
- Preheat oven to 350. degrees. Cook the pasta according to package directions. Rinse and drain. Add the pasta to a large bowl with turkey, sun dried tomatoes, artichokes, Kalamata olives, parsley, basil, salt and pepper to taste, and marinara sauce. Mix together.
- In a 9x13 dish layer half of the pasta evenly. Top with half of the cheese. Put the rest of the pasta on the top. Layer with the chopped black olives. Top with remaining cheese. Bake for 20-25 minutes or until cheese is bubbly and casserole is heated through.
Nutrition
Calories: 282kcal | Carbohydrates: 33g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 451mg | Potassium: 401mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 2mg
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