Pasta and White Bean Casserole
8 oz. Rotini, Twists or Spirals, uncooked
4 oz. ground turkey
1 small onion, peeled and diced (about 1 1/2 cups)
1 bunch fresh broccoli, chopped (about 2 cups chopped), or 1 10-oz. package frozen broccoli, thawed, drained and chopped
1 tsp. dried sage
1 tsp. dried tarragon
1 16-oz. can tomatoes, liquid reserved, chopped fine
1 1/2 cups low-sodium chicken broth or water
1 15 1/2-oz. can white beans (cannellini), rinsed and drained
Salt and pepper to taste
2 tbsp. plain bread crumbs
2 tbsp. grated Parmesan cheese
Prepare pasta according to package directions, undercooking by three minutes; drain.
Preheat oven to 350 F. Crumble turkey into a large skillet and place over medium heat. Cook, stirring occasionally, until turkey is cooked through, about 4 minutes. Pour off all but 1 tablespoon of the drippings in the pan. Add onion, broccoli, sage and tarragon to the pan. Cook until vegetables are soft, about 4 minutes. Add tomatoes and heat to boiling, stirring occasionally. Boil 3 minutes. Remove skillet from heat and add chicken broth or water, beans and salt and pepper to taste. Stir well.
In a large bowl, combine broccoli and turkey mixture with cooked pasta. Toss well. Transfer mixture into a 1 1/2-quart baking dish.* In a small bowl, mix bread crumbs and Parmesan cheese and sprinkle over casserole. Bake until heated through in the center, about 20 minutes.
*At this point, you may halve the mixture and make two casseroles using two smaller pans. Bake one for now and freeze the other one for later.