Makes a TON, but reheats great! This recipe can easily be halved or frozen for a later date. I used the full teaspoon of crushed red pepper and it was the perfect amount of heat. Enjoy!
Ingredients
12 oz uncooked whole wheat rotini
1 (15 oz) can red kidney beans, drained and rinsed
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 lb cremini mushrooms, sliced
20 oz ground turkey breast
1 green bell pepper, chopped
4 tsp ground cumin
2 tsp dried oregano
1 tsp kosher salt
1 tsp smoked paprika
1 tsp ancho chile powder
1 tsp freshly ground black pepper
¼ to 1 tsp ground red pepper
4 cups lower-sodium marinara sauce
Cooking spray
4 oz part-skim 2% cheddar cheese, shredded (about 1 cup)
Instructions
Preheat oven to 350 F.
Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in an extra large bowl.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Once hot, add onion and cook 3-4 minutes. Add mushrooms and cook an additional 5-6 minutes. Add garlic and cook 30-60 seconds or until fragrant.
To the skillet, add turkey; cook 5 minutes or until done, breaking up to crumble. When no longer pink, add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a summer.
Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese.
Bake for 10 minutes or until cheese melts.
Notes
Recipe from Cooking Light (link no longer available)