Turkey Mediterranean Casserole

Turkey Mediterranean Casserole

  • prep
  • cook


  • 1 pound fusilli pasta

  • 3 cups leftover turkey, sliced

  • 1/3 cup sundried tomatoes, drained

  • 1 14-ounce can artichokes, drained

  • 1 7-ounce jar Lindsay® Kalamata Olives, roughly chopped

  • 1 tablespoon fresh parsley, chopped

  • 2 tablespoons fresh basil, chopped

  • Salt and pepper to taste

  • 2 cups marinara sauce

  • 2 cups mozzarella cheese, shredded

  • 1 4.25-ounce can Lindsay® Chopped Black Olives

Cooking Directions

  1. Preheat oven to 350 degrees. Cook the pasta according to package directions and drain.

  2. Add the pasta to a large bowl with turkey, sundried tomatoes, artichokes, Kalamata olives, parsley, basil, salt and pepper and marinara sauce. Mix together.

  3. In a 9x13 baking dish, layer half of the pasta evenly. Top with half of the cheese. Add the rest of the pasta on the top. Layer with the chopped black olives. Top with remaining cheese.

  4. Bake for 20-25 minutes or until cheese is bubbly and casserole is heated through. Top with fresh chopped basil and fresh herbs.