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)

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