Lighter Fare Turkey Pesto Casserole Recipes

Steps:

• Preheat oven to 350°F.
• Cook egg noodles according to package directions.
• Chop turkey meat to small cubes.
• Layer casserole as follows:.
• 1/2 of the egg noodles on the bottom.
• All of the turkey meat.
• Spread the ricotta over this carefully.
• Dollop or spread the pesto over the ricotta next.
• 1/2 the fresh chopped parsley sprinkled over next.
• The other 1/2 of the egg noodles.
• All of the grated cheese.
• Lay the tomato rings out evenly over the top.
• Sprinkle with the remaining parsley.
• Generously dust with paprika for a nice crusty top.
• Place dish in preheated oven and bake for 30 minutes or until bubbly.
• Serve.

Steps:

• To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
• Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
• Halve cherry tomatoes.
• In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
• Top with grated parmesan and mozzarella balls.
• Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
• Garnish with additional parmesan and fresh basil. Serve immediately.
• Enjoy!

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.