Hatch Green Chile and Pumpkin Pasta Casserole
Ground turkey with chopped green chiles, canned pumpkin and black beans, chickpea pasta, and fontina cheese.
Servings: 6 servings
Calories: 390kcal
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