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Preheat oven to 350 degrees. Lightly spray a 4-quart baking dish with nonstick spray. Cook pasta according to package directions in a 6-quart stockpot.
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms. Cook for 3 minutes. Add ½ cup sweet red peppers and ⅓ cup jalapeño peppers. Cook for 2 to 3 minutes or until tender, stirring frequently. Stir in garlic; cook for 30 seconds. Stir in condensed soup and milk until combined. Stir in green bean casserole; heat through. Set aside ½ cup green bean mixture.
Drain pasta; return pasta to stockpot. Add 2 cups spinach. Stir until spinach is wilted. Stir in turkey and cheese. Transfer to prepared baking dish.
Bake for 15 to 20 minutes or until edges are bubbly and top is lightly browned. Spoon small spoonfuls of reserved green bean mixture on top; slightly spread. Garnish with additional sliced sweet red peppers, jalapeño peppers, spinach and crushed red pepper, if desired.