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Tomato-Basil Turkey Casserole

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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Give new life to leftover turkey in a pleasing casserole featuring pasta, zucchini and olives in tasty tomato sauce.

Tomato-Basil Turkey Casserole

  • Prep Time 25 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 2 cups uncooked gemelli pasta (8 oz)
  • 2 cups diced cooked turkey
  • 1 jar (26 oz) tomato pasta sauce (any hearty or thick variety)
  • 1 medium zucchini, cut in half lengthwise, then cut into slices (1 1/2 cups)
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 1 teaspoon dried basil leaves
  • 1/4 cup shredded fresh Parmesan cheese

Instructions

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

Nutrition

390 Calories
12g Total Fat
21g Protein
49g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
960mg
40%
Potassium
650mg
19%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
15%
Sugars
13g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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