Twisted Taco Bake

This is my variation on a recipe from Taste of Home's Freezer Pleasers, a new book the library recently acquired. I rarely have time to make casseroles ahead--and I didn't with this recipe--but it's nice to know this recipe can be frozen for later use. I really enjoyed this twist on the standard taco.

1 lb. ground turkey (lean or extra lean)
1 small bag Mexican cheese (2 cups)
8 oz. sour cream (reduced fat if desired)
1 bag frozen peppers and onions or fresh chopped vegetables if desired
1 box rotini spiral pasta (whole grain if desired)
1 jar plain spaghetti sauce (about 16 oz)
1 envelope taco seasoning

Cook turkey until no longer pink. Drain fat; add taco seasoning and 1/2 cup water. While that is working, cook noodles. When water has cooked off turkey, add peppers and onions and cook through. Add sour cream to noodles and stir. Preheat oven to 325 degrees; grease a 9x13 baking pan. Add noodle mixture to bottom of pan; cover with a layer of cheese. Cover with meat mixture and top with the remaining cheese. Bake for 30 minutes or until bubbly. If desired, remove at 25 minutes and add an additional layer of cheese.