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

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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