Mexican Ground Turkey Olive Pasta Bake
Ingredients
- 1 Tbsp. olive oil
- 1 small onion, diced
- 1 green pepper, diced
- 1 cup cremini mushrooms, sliced
- 1 pound ground turkey
- 1 jar DeLallo Roasted Garlic Pomodoro Fresco sauce
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. ground oregano
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 16 oz. pico de gallo
- 1 can black olives, drained, sliced
- 1 15 oz. Bush’s black beans, rinsed and drained
- 16 oz. DeLallo pasta shells
- 16 oz. fresh mozzarella cheese slices
- Garnish with cilantro, sour cream, and salsa
Instructions
- Preheat oven to 375 degrees F. Prepare 13 x 9 or 3 quart baking dish by spraying it with cooking spray.
- Cook pasta shells according to package directions.
- In a large skillet, heat olive oil over medium heat; saute onions, green pepper, and mushrooms until soft for 5-7 minutes. Set aside.
- In the same skillet, cook the ground turkey. Add sauce and spices, salt and pepper; cook for another minute. Add sliced olives, beans, and pico de gallo; stir.
- In a large bowl, mix together the onion mixture with the ground turkey mixture with the cooked, drained pasta.
- Add the mixture to the 9×13 pan; place the fresh mozzarella cheese slices on top.
- Bake uncovered for 30 minutes. Serve with cilantro, avocado, sour cream and hot sauce.
Notes
Reposted from FEB 2017