Pasta and white bean casserole Recipe

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Pasta and white bean casserole

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Casseroles, Entrees, Pastas & Noodles, Poultry

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Ingredients:

8	oz	Rotini, Twists or Spirals
		- uncooked
4	oz	Ground turkey
1	small	Onion, peeled and diced
1	bunch	Fresh broccoli, chopped, OR 15 ?oz Canned white beans
10	oz	-Frozen broccoli, thawed
		-drained and chopped
1	tsp	Dried sage
1	tsp	Dried tarragon
16	oz	Canned tomatoes
		- liquid reserved
		- chopped fine
1 1/2	cup	Low-sodium chicken broth
		-OR- water
		- rinsed and drained
		Salt and pepper to taste
2	tbsp	Plain bread crumbs
2	tbsp	Grated Parmesan cheese

Procedures:

1	Prepare pasta according to package directions, undercooking by three minutes; drain.
2	preheat oven to 350 °F.
3	Crumble turkey into a large skillet and place over medium heat.
4	Cook, stirring occasionally, until turkey is cooked through, about 4 minutes.
5	Pour off all but 1 tablespoon of the drippings in the pan.
6	Add onion, broccoli, sage and tarragon to the pan.
7	Cook until vegetables are soft, about 4 minutes.
8	Add tomatoes and heat to boiling, stirring occasionally.
9	Boil 3 minutes.
10	Remove skillet from heat and add chicken broth or water, beans and salt and pepper to taste.
11	Stir well.
12	in a large bowl, combine broccoli and turkey mixture with cooked pasta.
13	Toss well.
14	Transfer mixture into a 1 ?quart baking dish.* in a small bowl, mix bread crumbs and parmesan cheese and sprinkle over casserole.
15	Bake until heated through in the center, about 20 minutes.
16	*at this point, you may halve the mixture and make two casseroles using two smaller pans.
17	Bake one for now and freeze the other one for later.
18	each serving provides: 374 calories; 26.1 g protein; 61.5 g carbohydrates; 3.2 g fat; 27.6 mg cholesterol; 545 mg sodium.
19	Calories from fat: 8%