• Prep 25 Min
  • Total 1 Hr 15 Min
  • Servings 6

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

    by Betty Crocker Kitchens

    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

    Steps

    • 1
      Heat oven to 375°F. 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.

    Tips from the Betty Crocker Kitchens

    • tip 1
      When shopping for zucchini, choose small zucchini which tend to be younger, more tender and have thinner skins. The skin should be a vibrant color and free of blemishes.
    • tip 2
      Gemelli is a pasta that looks like two strands of spaghetti twisted together. Rotini or penne pasta would work well in this recipe, too.

    Nutrition

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