After-Thanksgiving Turkey And Pasta Bake
Serves: 6
Ingredients
To make After-Thanksgiving Turkey And Pasta Bake, you'll need:
- Refrigerated butter-flavored cooking spray as needed
- 12 oz penne pasta
- 2 cups cooked turkey meat cut into
- 1" cubes
- 2 cups coarsely-chopped drained no-salt-added canned Italian plum tomatoes
- 1 container nonfat cottage cheese - (8 oz)
- 1/2 cup shredded reduced-fat sharp cheddar cheese
- 4 scallions including some green tops chopped
- 1 tsp crushed dried basil [Italian] = (or
- 1 tspn crushed dried oregano) [Mexican]
- 1/2 tsp crushed dried oregano [Italian] = (or
- 1/2 tspn ground cumin) [Mexican]
- 1/3 cup unseasoned dried bread crumbs
- 2 tbsp chopped flat-leaf parsley [Italian] = (or
- 2 tbspns chopped fresh cilantro) [Mexican]
Method
- Preheat oven to 350 degrees. Lightly coat a 9- by 13-inch casserole with cooking spray.
- Cook pasta according to package directions to al dente, about 10 minutes. Drain well and return to cooking pan. Stir in turkey and tomatoes. Spread mixture in bottom of prepared casserole.
- In a small bowl, combine cottage cheese, cheddar cheese, scallions, basil (or oregano), and oregano (or ground cumin). Mix well. Spread mixture over the turkey mixture, smoothing with the back of a spoon. Toss bread crumbs with parsley (or cilantro) and sprinkle over the top.
Nutritional Facts (Per Serving)
387 calories (13% calories from fat), 31 g protein, 5 g total fat (2.1 g saturated fat), 53 g carbohydrate, 3 g dietary fiber, 44 mg cholesterol, 248 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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