Ingredients
10
10 servings
- •1 (16 ounce) package whole wheat rotini pasta
- •2 tablespoons olive oil
- •1 pound ground turkey
- •2 tablespoons chili powder
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon ground cayenne pepper
- •1 teaspoon dried oregano
- •½ teaspoon ground black pepper
- •1 (15 ounce) can yellow corn, drained
- •1 (10 ounce) can diced tomatoes and green chiles, undrained
- •1 green bell pepper, diced
- •1 onion, diced
- •1 celery stalk, diced
- •1 carrot, diced
- •1 (15 ounce) can tomato sauce
- •1 (8 ounce) package pepper Jack cheese, shredded
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
- Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutritional Facts
Per 10 servings
- Calories: 402
- Carbohydrate: 49g
- Fat: 15g
- Fiber: 7g
- Protein: 23g
- Sugar: 4g
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