Description
A flavorful Turkey Mediterranean Casserole combining fusilli pasta, lean turkey, sun-dried tomatoes, artichokes, Kalamata and black olives, fresh herbs, marinara sauce, and melted mozzarella cheese, baked to bubbly perfection for a delicious and hearty meal.
Ingredients
Pasta and Protein
- 1 pound fusilli pasta
- 3 cups chopped turkey
Vegetables and Herbs
- 1/3 cup sun-dried tomatoes, drained
- 1 (14 ounce) can artichokes, drained
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Salt and pepper, to taste
Olives and Sauce
- 1 (7 ounce) jar Lindsay pitted Kalamata olives, roughly chopped
- 1 (4.25 ounce) can Lindsay black chopped olives
- 2 cups marinara sauce
Cheese
- 3 cups mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook the Pasta: Cook the fusilli pasta according to the package instructions until al dente. Once cooked, rinse under cold water and drain well to stop the cooking process.
- Combine Ingredients: In a large mixing bowl, combine the cooked and drained pasta with chopped turkey, sun-dried tomatoes, drained artichokes, chopped Kalamata olives, fresh parsley, fresh basil, salt, pepper, and marinara sauce. Mix thoroughly to evenly distribute all ingredients.
- Assemble the Casserole: In a 9×13-inch baking dish, spread half of the pasta mixture evenly over the bottom. Sprinkle half of the mozzarella cheese on top.
- Add Remaining Layers: Layer the rest of the pasta mixture over the cheese, then scatter the black chopped olives evenly across the top. Finish by topping with the remaining mozzarella cheese.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy a warm, comforting Mediterranean-inspired casserole.
Notes
- You can substitute turkey with chicken if preferred.
- For a spicier dish, add red pepper flakes to the mix.
- Use fresh mozzarella for a creamier texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered with foil in the oven to maintain moisture.
