cups rigatoni pasta
tablespoon olive oil
cups chopped onion
cups sliced mushrooms
garlic cloves, minced
(24-ounce) can diced tomatoes, undrained
cup sun-dried tomato pesto
cups chopped leftover JENNIE-O® OVEN READY™ Turkey
(14-ounce) can artichoke hearts, drained and coarsely chopped
cup shredded mozzarella cheese
cup white shredded cheddar cheese
cup freshly grated Parmesan cheese
cup coarse dry breadcrumbs
Spray large casserole with cooking spray; set aside.
Heat oven to 375°F.
In large pot, cook pasta as specified on the package. Return to same pot.
While pasta is cooking, in large skillet, heat oil over medium-high heat. Add onion, mushrooms and garlic.
Cook 5 minutes or until onion is softened, stirring occasionally.
Add tomatoes and pesto. Cook, uncovered, 15 minutes or until sauce is thickened, stirring occasionally.
Add turkey and artichokes. Add turkey mixture to pasta. Stir until combined. Spoon into prepared casserole dish. In small bowl, combine cheeses and breadcrumbs. Sprinkle over pasta.
Bake, uncovered, 30 to 40 minutes or until cheese is golden brown.