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:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt., In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
• Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.