When I make a dish, I rarely make enough for just one meal. I usually make at least four servings of everything for a couple of reasons. 1) My hungry jumbo-lunch-eating boyfriend likes to take the leftovers to work the next day and show off to everyone that he has an amazing girlfriend who cooks amazing dishes for him (ok, so maybe I’m tooting my own horn just a little!) and 2) many things I make can be turned into another, completely different dish the next day. I like to call this “Remixing”. You know, kinda like that mixed tape you got from that boy who had a crush on you in junior high, but tastier and way less weird! Not only do remixes taste great, but they are quick and easy to put together so they keep you from eating the same thing every night which I find quite boring, no matter how good the meal is!
When I recently put together my Stuffed Poblanos, I just knew I had to remix the filling. It was so creamy and delish, what better way to turn it into a quick and easy meal than to make it into a casserole? Now I have this friend who told me recently how much she loves casseroles and being that she did not grow up in the U.S. she was not accustomed to them until a few years ago. I never really thought about the casserole as being something unique because, well, let’s face it, in the Midwest you have a casserole at least twice a week. It’s a staple in the cuisine, just like a baked potato or a steak. To me they are just a conglomeration of whatever you have leftover thrown together in a standard 9×13 and baked until bubbly. But my friend is right about something… They are GOOD!
This casserole combines the Mexican flavored turkey stuffing mixture from my Stuffed Poblanos with some high fiber penne, topped with cheese and baked in the oven until the edges are crispy. This is a quick and straightforward meal that will satisfy Midwestern folk, East-coast peeps, West-coast chillaxers, Southern belles and even those from foreign lands!
- 1 batch of the stuffing mixture from my Stuffed Poblanos (click here)
- 6 oz high fiber penne
- 1/3 cup light shredded mozzarella
Preheat oven to 375 degrees.
Cook pasta to al dente according to package directions. Drain and place in a large bowl with the stuffing mixture. Gently stir to combine.
Pour into a 9×13 baking dish coated with cooking spray. Sprinkle the cheese on top.
Bake for 25-40 minutes or until the top and edges are lightly browned and crispy. Remove from oven and let cool 5 minutes. Dish it out and listen for the “Mmm-mmms.”
Servings: 8 Serving Size: 1/8 casserole
Calories: 156 Fat: 2.8g Sat. Fat: .5g Carbs: 21.3g
Sodium: 153.8mg Fiber: 4.4g Sugar: 2.4g Protein: 12.9g