Turkey Mediterranean Casserole
A delightful dish that combines turkey, cheese, and Mediterranean ingredients into a comforting meal, perfect for family gatherings or a cozy weeknight dinner.
Ingredients
Pasta and Proteins
- 1 pound fusilli pasta
- 3 cups turkey (chopped) Cooked turkey is preferable, can use leftover turkey.
Vegetables and Flavoring
- 1/3 cup sun-dried tomatoes (drained)
- 1 can artichokes (14 ounce, drained)
- 1 jar Lindsay pitted Kalamata olives (7 ounce, roughly chopped)
- 1 tablespoon fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- To taste Salt and pepper
Sauce and Cheese
- 2 cups marinara sauce
- 1 can Lindsay black chopped olives (4.25 ounce)
- 3 cups mozzarella cheese Shredded
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Cook the pasta according to the package directions. Once cooked, rinse and drain it.
- In a large bowl, mix together the pasta, chopped turkey, sun-dried tomatoes, artichokes, Kalamata olives, parsley, basil, salt, and pepper. Add the marinara sauce and stir to combine.
Assembly
- In a 9x13 dish, layer half of the pasta mixture evenly at the bottom. Sprinkle half of the mozzarella cheese on top.
- Add the remaining pasta mixture on top, followed by the chopped black olives.
- Finish by topping with the rest of the mozzarella cheese.
Baking
- Bake in the oven for 20-25 minutes, or until the cheese is bubbly and the casserole is heated through.
Notes
For a creamier casserole, consider adding a layer of ricotta cheese along with the mozzarella. Feel free to use leftover turkey or even rotisserie chicken for a quick option. Customize the herbs to your liking; thyme or oregano also work well with Mediterranean flavors. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for longer storage.