Photo: Brian Woodcock, Styling: Missie Neville Crawford 
Hands-on Time
40 Mins
Total Time
55 Mins
Yield
Serves 8 (serving size: about 1 1/2 cups)

Talk about old-school comfort: This is a hearty, filling, family-friendly classic. Slightly undercook the pasta to ensure it doesn't end up too mushy. Reduce the amount of ground red pepper for sensitive palates, or crank it up for hotheads. You can brighten the look with a sprinkling of fresh parsley.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.

Step 3

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350° for 10 minutes or until cheese melts, or follow freezing instructions.

Step 4

TO FREEZE: Spoon half of unbaked mixture into a 2-quart glass baking dish (such as a Ziploc VersaGlass large square container). Cover with lid; freeze up to 2 months.

Step 5

TO THAW: Remove lid; place casserole in microwave. Microwave at 30% power 30 to 40 minutes (or on defrost setting for 75 pounds).

Step 6

TO REHEAT: Cover casserole with foil; bake at 400° for 20 minutes or until a thermometer inserted in center registers 160°.

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