Slow Cooker Turkey Rotini Casserole Recipes

SLOW-COOKER ITALIAN TURKEY DINNER

Steps:

• In 3 1/2- to 4-quart slow cooker, place turkey thighs. In small bowl, mix tomatoes, tomato paste and garlic. Pour over turkey.
• Cover; cook on Low heat setting 6 to 8 hours.
• About 25 minutes before serving, cook couscous in water as directed on package. Increase heat setting on slow cooker to High. Stir zucchini into tomato mixture. Cover; cook about 20 minutes longer or until zucchini is tender.
• To serve, remove bones from turkey. Stir gently to break up turkey. Serve over couscous.

FELIX'S GROUND TURKEY AND ROTINI CASSEROLE

Steps:

• Preheat oven to 350F; heat olive oil in a large skillet.
• Add ground turkey and onion to skillet, season with garlic powder and chili powder and brown, about 8 minutes. Drain excess liquid.
• Drain and rinse kidney beans; drain mushrooms and black olives.
• Spray a 3-quart casserole dish with cooking spray; spread 1/3 of spaghetti sauce in bottom of casserole.
• Layer the cooked and drained pasta and the meat/onion mixture, then another 1/3 of the spaghetti sauce.
• Layer the kidney beans, mushrooms, black olives and cheese; cover with remaining spaghetti sauce.
• Bake at 350F for about 35 minutes or until heated through; sprinkle grated parmesan on top and bake an additional 5 minutes.
• Let stand 10 minutes before serving.

SLOW-COOKER ITALIAN SAUSAGES AND PEPPERS WITH ROTINI

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. In cooker liner, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 6 to 8 hours.
• Cook and drain pasta as directed on package. Serve sausage mixture over pasta; sprinkle with Parmesan cheese.

LOW-FAT MEXICAN TURKEY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
• Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

SLOW-COOKER ITALIAN TURKEY-RICE DINNER

Steps:

• In 3 1/2- to 4-quart slow cooker, mix carrots, celery, bell pepper, basil and water. Sprinkle turkey with salt and pepper; place on vegetable mixture.
• Cover and cook on Low heat setting 6 to 7 hours.
• Remove turkey from cooker. Stir rice and oregano into vegetable mixture; return turkey to cooker. Cover and cook on Low heat setting about 1 hour or until rice is tender.
• Remove turkey from cooker. Stir cheese into rice mixture until melted. Serve with turkey.