Pasta & white bean casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rotini, Twists or Spirals uncooked |
| 4 | ounces | Ground turkey |
| 1 | small | Onion; peeled and diced |
| 1 | bunch | Fresh broccoli; chopped; OR Frozen broccoli, thawed, drained and chopped |
| 1 | teaspoon | Dried sage |
| 1 | teaspoon | Dried tarragon |
| 16 | ounces | Canned tomatoes liquid reserved, chopped fine |
| 1½ | cup | Low-sodium chicken broth OR- water |
| 15½ | ounce | Canned white beans rinsed and drained |
| Salt and pepper to taste | ||
| 2 | tablespoons | Plain bread crumbs |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
Prepare pasta according to package directions, undercooking by three minutes; drain.
Preheat oven to 350 degrees F. Crumble turkey into a large skillet and place over medium heat. Cook, stirring occasionally, until turkey is cooked through, about 4 minutes. Pour off all but 1 tablespoon of the drippings in the pan. Add onion, broccoli, sage and tarragon to the pan. Cook until vegetables are soft, about 4 minutes. Add tomatoes and heat to boiling, stirring occasionally. Boil 3 minutes. Remove skillet from heat and add chicken broth or water, beans and salt and pepper to taste. Stir well.
In a large bowl, combine broccoli and turkey mixture with cooked pasta. Toss well. Transfer mixture into a 1½-quart baking dish.* In a small bowl, mix bread crumbs and Parmesan cheese and sprinkle over casserole. Bake until heated through in the center, about 20 minutes.
*At this point, you may halve the mixture and make two casseroles using two smaller pans. Bake one for now and freeze the other one for later.
Each serving provides: 374 Calories; 26⅒ g Protein; 61½ g Carbohydrates; 3⅕ g Fat; 27⅗ mg Cholesterol; 545 mg Sodium.
Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)