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Mediterranean Ground Turkey and Whole Wheat Pasta Bake


  • 2 tablespoons olive oil, divided
  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 2 cans (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (14 ounces) canalleni beans, drained
  • 1 can (4 ounces) sliced black olives, drained
  • 1 package (13.25 ounces) whole wheat rotini
  • 3 cups chopped kale
  • 1 cup feta cheese


  1. Heat oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
  2. In a large skillet over medium-high, heat olive oil. Add the turkey. Cook until browned, about 5 minutes. Remove from skillet, place in a large bowl. Set aside.
  3. Add remaining olive oil to skillet and return to medium-high. Add onion and garlic. Sauté until onion is tender, about 3 minutes. Remove skillet from heat and add to turkey in bowl. Stir in tomatoes, tomato sauce, beans, olives, kale, Italian seasoning and salt. Stir well.
  4. Meanwhile, follow package directions for cooking pasta 6 minutes. Drain and add to turkey mixture. Mix well and pour into baking dish. Cover with foil.
  5. Bake for 45 minutes to 1 hour or until pasta is almost tender. Sprinkle with cheese and bake an additional 15 minutes.

Serves: 8-10




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