Italian Turkey Casserole

Servings 6 servings


  • 1 1/2 pounds extra lean ground turkey
  • 1 teaspoon dried basil
  • 1 tablespoon dried oregano
  • 2 cloves garlic pressed
  • 1 teaspoon of sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 8 ounces crushed tomatoes
  • 1 can tomato sauce 8-oz.
  • 1/3 cup chopped black olives
  • Olive oil
  • 1/2 cup low fat Ricotta cheese
  • 2 cups shredded part-skim Mozzarella cheese divided


  • Preheat oven to 350 degrees.
  • In a large, deep skillet over medium-high heat, brown ground turkey until nearly half done. Reduce
  • heat to medium; add next 7 ingredients (basil through bell pepper) and cook for 5 to 7 minutes or until
  • vegetables are tender-crisp.
  • Add tomatoes, tomato sauce and olives then pour half of the mixture into a lightly oiled 9- x 13-inch
  • baking dish. Top evenly with the Ricotta cheese then with 1 cup of the Mozzarella.
  • Pour remaining Italian turkey mixture over the cheese then top with remaining Mozzarella; bake for 15
  • minutes or until cheese is brown and bubbly. Serve immediately.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and avocado and halved cherry tomatoes tossed with red wine vinaigrette.
VEGETARIAN: Eliminate the turkey and substitute kidney beans, cannellini beans, and black beans, preparing according to package directions.
KOSHER: Use your favorite soy cheese and eliminate the Ricotta.
GLUTEN-FREE: Make sure canned tomatoes, tomato sauce, and olives are gluten-free.
NUTRITION: Per Serving: 308 Calories; 10g Fat; 42g Protein; 13g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 1053mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 8
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