Small casserole dish of spicy turkey and vegetable pasta bake made with Thanksgiving leftovers

Hands On:

30 minutes

Total Time:

50 minutes

Serves:

Ingredients

1 (16-oz.) pkg. Hy-Vee cellentani pasta
2 tbsp Hy-Vee salted butter
1 (8-oz.) pkg. sliced white mushrooms
½ cup mini sweet red peppers, seeded and chopped, plus sliced peppers for garnish
⅓ cup jalapeño peppers, seeded and finely chopped, plus sliced peppers for garnish
1 tsp refrigerated garlic paste
1 (10.5-oz.) can Hy-Vee cream of mushroom condensed soup
2 ½ cups Hy-Vee whole milk
2 cups leftover green bean casserole
2 cups tightly packed fresh baby spinach, plus additional for garnish
3 cups leftover cooked turkey, chopped
1 (8-oz.) pkg. Hy-Vee shredded pepper Jack cheese
Hy-Vee crushed red pepper, for garnish

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Preparation

Preheat oven to 350°. Lightly spray a 4-quart baking dish with nonstick spray. Cook pasta according to package directions in a 6-quart stockpot.

Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms. Cook for 3 minutes. Add ½ cup sweet red peppers and ⅓ cup jalapeño peppers. Cook for 2 to 3 minutes or until tender, stirring frequently. Stir in garlic; cook for 30 seconds. Stir in condensed soup and milk until combined. Stir in green bean casserole; heat through. Set aside ½ cup green bean mixture.

Drain pasta; return pasta to stockpot. Add 2 cups spinach. Stir until spinach is wilted. Stir in turkey and cheese. Transfer to prepared baking dish.

Bake for 15 to 20 minutes or until edges are bubbly and top is lightly browned. Spoon small spoonfuls of reserved green bean mixture on top; slightly spread. Garnish with additional sliced sweet red peppers, jalapeño peppers, spinach and crushed red pepper, if desired.