Low-Fat Mexican Turkey Casserole

• 1 (16 ounce) package whole wheat rotini pasta
• 2 tablespoons olive oil
• 1 pound ground turkey
• 2 tablespoons chili powder
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 (15 ounce) can yellow corn, drained
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 green bell pepper, diced
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) package pepper Jack cheese, shredded

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
3. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
4. Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
5. Bake in the preheated oven until cheese is melted, about 10 minutes.

whole wheat rotini pasta, olive oil, ground turkey, chili powder, garlic, ground cumin, ground cayenne pepper, oregano, ground black pepper, yellow corn, tomatoes, green bell pepper, onion, celery stalk, carrot, tomato sauce, pepper

Taken from www.allrecipes.com/recipe/262265/low-fat-mexican-turkey-casserole/ (may not work)