Turkey No Yolks Pasta Casserole

This Turkey Casserole is not only delicious but on the healthy side thanks to the No Yolks Pasta Noodles. Ready in 1 hour!

I made this Turkey Casserole using No Yolks Noodles for two reasons, one I had some in my pantry, and two, they are a bit healthier than egg noodles or regular pasta noodles. No Yolk Noodles have no cholesterol and are low in fat and sodium. That's why No Yolks is the healthier alternative to regular egg noodles.

💭 Ingredient Substitution

If you don't have any No Yolks Noodles on hand and don't feel like making a run to your local grocery store you can use some egg noodles or regular. Just keep in mind that No Yolks Noodles are the healthiest option of the three.

A good substitution for Ricotta Cheese is Cottage Cheese. You could also use some softened Cream Cheese.

If you plan on cooking your own Turkey Breast for this casserole recipe just make sure you allow the internal temperature of the breast to reach 165°F. I always recommend using a digital kitchen thermometer to check the internal temperature when cooking meat.

You can also substitute the condensed cream of chicken soup for some cream of mushroom soup or cream of celery.

We don't care much for mushrooms so I use cream of chicken when a recipe calls for condensed soup as an ingredient. Speaking of ingredient substitutions, instead of using turkey how about some rotisserie chicken?

📋 Gather your Ingredients

You will need the following ingredients to make this Turkey No Yolks Pasta Casserole recipe (see recipe card for quantities): No Yolk Noodles, Turkey Breast, Condensed Cream of Chicken Soup, Low Sodium Chicken Broth, Garlic Salt, Dried Rosemary, Ground Black Pepper, Frozen Chopped Spinach, Ricotta Cheese, Mozzarella Cheese and optionally some Paprika for garnish.

🥣 How to make Turkey No Yolks Pasta Casserole

Preheat the oven to 350°F.
Cook the noodles according to the directions on the package.
Meanwhile, in a bowl combine cream of chicken soup, chicken broth, ricotta cheese, garlic, salt, rosemary and pepper.
Fold in the spinach, turkey and about ½ cup mozzarella cheese.
Once the noodles are cooked, fold them into the chicken soup mixture. Place mixture into a lightly greased 9 x 13 baking dish.
Cover the baking dish with foil and bake for 30 minutes. Uncover, sprinkle with remaining mozzarella and bake for an additional 10-15 minutes or until edges are lightly browned.
Optionally sprinkle with paprika. Let stand for 5 minutes before serving.