Left over turkey this year? Tired of serving it the same old ways? Well, do I have a dish for you! This is a great twist on Turkey and noodles that will "wow" your family with its flavor! Serve this up for 4 or you can always expand it for more!
2 cups Bowtie Pasta, uncooked
1 tbsp Butter
2 tbsp Olive oIl
2 Carrots, peeled, diced
1/2 cup sliced Mushrooms
1/2 Red Bell Pepper, sliced
1 cup Turkey, cooked and chopped
1 tsp Garlic, minced (or 1 clove)
1 tsp Crushed Red Pepper
1/2 tsp Basil, dried
Salt & Pepper to taste
2 cups Spinach, ribboned
1/2 cup Gryuer Cheese, shredded
1/2 cup Mozzerella Cheese, shredded
1/4 cup Parmesan Cheese, grated
1) Preheat oven to 350. Line casserole dish in foil and spray with olive oil.
2) Cook pasta according to package. Drain.
3) Meanwhile, in large skillet heat oil and melt butter. Add carrots and saute until tender crisp, about 5-10 minutes. Add bell pepper, mushrooms and cook until mushrooms brown up, about another 5 minutes. Add in garlic, red pepper, basil and salt and pepper; remove from heat. Stir in spinach and add cooked pasta, gryuer and mozzerella. Pour all into foil lined pan. Top with Parmesan.
4) Bake 15 minutes until cheese has melted.