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hatch green chile pumpkin pasta casserole with ground turkey

Hatch Green Chile and Pumpkin Pasta Casserole

Ground turkey with chopped green chiles, canned pumpkin and black beans, chickpea pasta, and fontina cheese.
4.83 from 17 votes
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 390kcal
Author: Mason Woodruff

Ingredients

  • 1 lb Lean Ground Turkey I used 97/3
  • 15 oz can Pumpkin
  • 15 oz can Black Beans drained and rinsed
  • 1 1/2 C 360g Roasted Chopped Green Chiles, I used Bueno Hatch Autumn Roast (thawed from frozen)
  • 1/2 tsp Kosher Salt and Black Pepper
  • 1/2-1 Tbsp Chili Powder to spice preference
  • 1 tsp Ground Cumin
  • 8 oz Banza Casarecce or your choice of pasta
  • 4 oz Fontina Cheese or a soft melting cheese

Instructions

  • Preheat an oven to 400F and bring a large pot of salted water to a boil (to cook the pasta).
  • Add salt and pepper to one side of a pound of ground turkey while heating a skillet over medium-high heat with nonstick spray. Place the meat seasoned side down in the skillet once hot.
  • Cook for 3-4 minutes, untouched, before flipping and crumbling the meat to finish cooking. Cook until no pink remains.
  • Add the chili powder, cumin, and chiles. Cook for 2-3 minutes before reducing the heat to low.
  • Drain and rinse the beans before adding them to the skillet with the canned pumpkin. Stir everything together.
  • Cook the pasta 1-2 minutes less than instructed on its packaging. Add the cooked pasta to the turkey mixture, gently folding everything together.
  • Add the mixture to the casserole dish and top with cheese. Bake for 20-25 minutes or until the cheese is melted and slightly bubbling around the edges.

Notes

Each serving has 6 Smart Points.

Nutrition

Calories: 390kcal | Carbohydrates: 39g | Protein: 35g | Fat: 12g