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Thursday, December 29, 2011

Recipe for Salsa Turkey Pasta

Mr. ELEB is training for a half marathon and wanted a bit more carbs in some of our meals.  We both like whole grain pasta so I created another baked pasta recipe inspired by my December Secret Recipe Club recipe.

This time, the flavor palette is more in the Mexican/Latin realm and I added in some spinach and black beans to really make it a one pot meal.  This is another really easy, no fail recipe.  I hope you will try it and let me know what you think.

Yield: 6 hearty servings
Time: 30 minutes


  • 1 ¼ lb. ground turkey breast
  • 15 oz. can black beans, rinsed and drained
  • 10 oz. pkg frozen chopped spinach, defrosted and squeezed in paper towels to remove extra moisture
  • 1 ½ cup shredded pepper jack cheese, divided
  • 8 oz. whole grain rotini pasta
  • 32 oz. thick and chunky salsa
  • 3 TBSP taco seasoning
  • 2 tsp olive oil
  • Cooking spray

  • Preheat oven to 375 degrees.
  • Cook pasta according to package directions for al dente.
  • Season turkey with taco seasoning and heat olive oil in skillet.
  • Cook turkey in hot oil until no longer pink. 
  • Stir in the black beans, spinach, and salsa and heat until bubbling.
  • Stir in the cooked, drained pasta and ½ of the the cheese.
  • Spray a casserole dish with cooking spray and pour in the pasta/meat mixture.
  • Top with remaining cheese.
  • Bake in preheated oven for 15 minutes or until bubbling and cheese is melted.

I hope you have a safe and happy New Year-be safe!