1 Tbsp non-stick cooking spray
6 oz Skinner® Thick and Hearty Penne
2 cups leftover cornbread dressing
2 cups chopped cooked turkey
1 cup leftover gravy
1 can (12 oz) green enchilada sauce
1 can (4 oz) diced green chilies, optional
1 1/2 cups shredded Mexican cheese blend
1 tsp salt and pepper
1 Tbsp sour cream (optional)
1/4 cup fresh cilantro leaves, chopped (optional)

Cooking Directions:

  • Preheat oven to 375°F. Coat a 2-quart baking dish with nonstick cooking spray.
  • Prepare pasta according to package directions. Drain, reserving ½ cup pasta water.
  • In a small bowl combine dressing, reserved pasta water and egg. Spread mixture into prepared baking dish.
  • In a large bowl combine pasta, turkey, gravy, enchilada sauce, green chilies, if desired, and 1 cup cheese. Season with salt and pepper to taste. Pour pasta mixture over dressing and spread evenly. Top with remaining cheese. Transfer to the oven and bake for 25 to 30 minutes or until bubbling and cheese is melted. Allow to sit 5 to 10 minutes. Garnish with cilantro and sour cream, if desired.