Preheat oven to 350 degrees. Lightly spray a 4-quart baking dish with nonstick spray. Cook pasta according to package directions in a 6-quart stockpot.
Thanksgiving leftovers have never been so yummy! Use leftover green bean casserole and cooked turkey as ingredients in our spicy pasta bake.
Servings and Ingredients
|1 (16-oz.) pkg. Hy-Vee cellentani pasta|
|2 tbsp. Hy-Vee salted butter|
|1 (8-oz.) pkg. sliced white mushrooms|
|½ c. mini sweet red peppers, seeded and chopped, plus sliced peppers for garnish|
|⅓ c. jalapeño peppers, seeded and finely chopped, plus sliced peppers for garnish *|
|1 tsp. refrigerated garlic paste|
|1 (10.5-oz.) can Hy-Vee cream of mushroom condensed soup|
|2 ½ c. Hy-Vee whole milk|
|2 c. leftover green bean casserole|
|2 c. tightly packed fresh baby spinach, plus additional for garnish|
|3 c. leftover cooked turkey, chopped|
|1 (8-oz.) pkg. Hy-Vee shredded pepper Jack cheese|
|Hy-Vee crushed red pepper, for garnish|
Things To Grab
- 4-quart baking dish
- Hy-Vee nonstick cooking spray
- 6-quart stockpot
- Large skillet
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms. Cook for 3 minutes. Add ½ cup sweet red peppers and 1/3 cup jalapeño peppers. Cook for 2 to 3 minutes or until tender, stirring frequently. Stir in garlic; cook for 30 seconds. Stir in condensed soup and milk until combined. Stir in green bean casserole; heat through. Set aside 1/2 cup green bean mixture.
Drain pasta; return pasta to stockpot. Add 2 cups spinach. Stir until spinach is wilted. Stir in turkey and cheese. Transfer to prepared baking dish.
Bake for 15 to 20 minutes or until edges are bubbly and top is lightly browned. Spoon small spoonfuls of reserved green bean mixture on top; slightly spread. Garnish with additional sliced sweet red peppers, jalapeño peppers, spinach and crushed red pepper, if desired.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.