Prep 10 mins
Cook 40 mins
This can easily be adapted to whatever you happen to have in the house, since that's how I made it up tonight for dinner. I'm sure it would also work with ground beef (omit the olive oil). Most people will probably have to add some salt, but we've been on a low sodium diet for so long that what came in the canned goods was more than plenty for us. You could easily spice this up by using your favourite hot sauce or some Cajun seasoning in place of the chili powder (or in addition to it).
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1⁄2 cup onion, chopped
- 1⁄2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 (15 1/2 ounce) can kidney beans
- 1 (4 ounce) can mushrooms
- 1 (6 ounce) cansliced black olives
- 2 cups cooked whole wheat rotini
- 8 ounces extra-sharp cheddar cheese, grated
- 1 (26 ounce) jar spaghetti sauce (I used onion and mushroom)
- 1⁄2 cup grated parmesan cheese (from a can)
- Preheat oven to 350F; heat olive oil in a large skillet.
- Add ground turkey and onion to skillet, season with garlic powder and chili powder and brown, about 8 minutes. Drain excess liquid.
- Drain and rinse kidney beans; drain mushrooms and black olives.
- Spray a 3-quart casserole dish with cooking spray; spread 1/3 of spaghetti sauce in bottom of casserole.
- Layer the cooked and drained pasta and the meat/onion mixture, then another 1/3 of the spaghetti sauce.
- Layer the kidney beans, mushrooms, black olives and cheese; cover with remaining spaghetti sauce.
- Bake at 350F for about 35 minutes or until heated through; sprinkle grated parmesan on top and bake an additional 5 minutes.
- Let stand 10 minutes before serving.