Tomato-Basil Turkey Casserole

tomato-basil turkey casserole
Tomato-Basil Turkey Casserole
  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 6

Give new life to leftover turkey in a pleasing casserole featuring pasta, zucchini and olives in tasty tomato sauce.


  • 2 cups (500 mL) uncooked gemelli pasta
  • 2 cups (500 mL) diced cooked turkey
  • 1 jar or can (28 oz/796 mL) tomato pasta sauce (any hearty or thick variety)
  • 1 medium zucchini, cut in half lengthwise, then cut into slices (1 1/2 cups/375 mL)
  • 1/4 cup (50 mL) canned, sliced ripe olives, drained
  • 1 tsp (5 mL) dried basil leaves
  • 1/4 cup (50 mL) grated Parmesan cheese


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  • 1
    Heat oven to 375ºF. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • 2
    In casserole, mix pasta and remaining ingredients except cheese.
  • 3
    Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.

  • Purchasing : When shopping for zucchini, choose small zucchini which tend to be younger, more tender and have thinner skins. The skin should be a vibrant colour and free of blemishes.
  • Substitution : Gemelli is a pasta that looks like two strands of spaghetti twisted together. Rotini or penne pasta would work well in this recipe, too.

No nutrition information available for this recipe

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