Tomato-Basil Turkey Casserole

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

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

Hide Images

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.