I've been using it for years, I've been blogging about it for at least a year, and it turns out I don't know how to spell her name.  Poor Jennie-O, I've been dropping the last "e".  I wonder if I'll remember past this recipe.  Probably not.

Talk about throwing a meal together.  I was in another one of my moods and I started jotting down ingredients.  When I thought I was finished, I began to write a few more and after that I threw in a few items during the process of cooking.  The result -- a tasty casserole to which I added a bit of crushed red pepper to my own dish because the wife doesn't care for it.



Turkey Shell Casserole

- one cup of cooked whole grain pasta shells
- one package of Jennie-O extra-lean ground turkey
- one onion, chopped
- one red bell pepper, chopped
- five crimini mushrooms, sliced
- three garlic cloves, chopped
- one tbsp dried oregano
- one tbsp dried basil
- 1/4 tsp ground black pepper
- one cup of fresh baby spinach
- two cans of diced tomatoes
- 3/4 cup of part skim mozzarella, divided into 1/2 & 1/4 cup
- one cup of canned corn, drained and rinsed
- one cup of tomato sauce
- two tbsp olive oil

Preheat oven to 350F degrees.

In a stockpot, cook turkey meat in one tbsp olive oil over medium high heat until juices run clear and center is no longer pink.  Drain and set aside.

In a stockpot, sauté onions and bell pepper in one tbsp olive oil over medium high heat for 4 minutes.  Add garlic, black pepper, oregano and basil; continue to cook for one minute.  Add pasta, corn, tomatoes, tomato sauce, turkey, spinach, and 1/2 cup of mozzarella; reduce heat to medium and bring to a simmer for 5 minutes.

Transfer mixture to a 2.5QT baking dish, top with remaining 1/4 cup of mozzarella and bake for 30 minutes.

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