Give new life to leftover turkey in a pleasing casserole featuring pasta, zucchini and olives in tasty tomato sauce.
cups uncooked gemelli pasta (8 oz)
cups diced cooked turkey
jar (26 oz) tomato pasta sauce (any hearty or thick variety)
medium zucchini, cut in half lengthwise, then cut into slices (1 1/2 cups)
can (2 1/4 oz) sliced ripe olives, drained
teaspoon dried basil leaves
cup shredded fresh Parmesan cheese
Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
In casserole, mix pasta and remaining ingredients except cheese.
Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.
When shopping for zucchini, choose small zucchini which tend to be younger, more tender and have thinner skins. The skin should be a vibrant color and free of blemishes.
Gemelli is a pasta that looks like two strands of spaghetti twisted together. Rotini or penne pasta would work well in this recipe, too.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.