• Preheat oven to 400℉
• Cook the pasta. Drain off water and set pasta aside.
• To a large mixing bowl, add the eggs and whisk. Add the turkey, Parmesan cheese, about 1/2 of the shredded cheddar cheese, veggies, salsa, salt and dried basil and mash it all with a spoon. Mix in the pasta.
• Grease a 9x13 inch baking dish with oil spray or smudge with coconut oil. Pour in the turkey mixture and smooth out evenly. Sprinkle with the remaining shredded cheddar cheese. Bake for 35 minutes or until casserole is set (you should be able to stick a knife in that comes out clean).
• Cut into squares and serve topped with plain Greek yogurt, salsa, and any other toppings, like chopped avocado.

Notes & Tips

• Making ahead of time? Simply let cool and then cover the casserole dish with a lid or foil and store in the fridge up to 3-4 days. Or cut into squares and freeze in glass containers for 2-3 months, easy to pull out one serving at a time for quick meals.
• For added protein, top with plain Greek yogurt, which gives a delicious creaminess. For more flavor, top with salsa. For extra fiber and more flavor, top with chopped avocado or hummus.
• This is a perfect dish to use up leftover chopped veggies or fresh herbs. Pizza seasoning blend (tomato powder, garlic powder, paprika, basil, oregano) tastes great in this dish.