Advertisement
Recipe: After Thanksgiving Turkey And Pasta Bake
Advertisement:
(makes 6 servings)
refrigerated butter-flavored cooking spray
12 ounces (360 g) penne pasta
2 cups (360 g) cooked turkey meat, cut into 1 inch (2.5 cm) cubes
2 cups (412 g) drained no-salt-added canned Italian plum tomatoes, coarsely
chopped
1 8-ounce (240 g) container nonfat cottage cheese
1/2 cup (56 g) shredded reduced-fat sharp cheddar cheese
4 scallions, including some green tops, chopped
1 teaspoon (5 ml) crushed dried basil (Italian) or 1 teaspoon (5 ml)
crushed dried oregano (Mexican)
1/2 teaspoon (2.5 ml) crushed dried oregano (Italian) or 1/2 teaspoon (2.5
ml) ground cumin (Mexican)
1/3 cup (36 g) unseasoned dried bread crumbs
2 tablespoons (9 g) chopped flat-leaf parsley (Italian) or 2 tablespoons (9
g) chopped fresh cilantro (Mexican)
Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 9 X 13-inch (22.5 X
32.5 cm) 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.
Bake until casserole is hot and bubbly, about 30 minutes. Serve at once.
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
Diabetic exchanges: 3 very lean protein, 3 1/2 carbohydrate (3 bread/starch,
1 vegetable
refrigerated butter-flavored cooking spray
12 ounces (360 g) penne pasta
2 cups (360 g) cooked turkey meat, cut into 1 inch (2.5 cm) cubes
2 cups (412 g) drained no-salt-added canned Italian plum tomatoes, coarsely
chopped
1 8-ounce (240 g) container nonfat cottage cheese
1/2 cup (56 g) shredded reduced-fat sharp cheddar cheese
4 scallions, including some green tops, chopped
1 teaspoon (5 ml) crushed dried basil (Italian) or 1 teaspoon (5 ml)
crushed dried oregano (Mexican)
1/2 teaspoon (2.5 ml) crushed dried oregano (Italian) or 1/2 teaspoon (2.5
ml) ground cumin (Mexican)
1/3 cup (36 g) unseasoned dried bread crumbs
2 tablespoons (9 g) chopped flat-leaf parsley (Italian) or 2 tablespoons (9
g) chopped fresh cilantro (Mexican)
Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 9 X 13-inch (22.5 X
32.5 cm) 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.
Bake until casserole is hot and bubbly, about 30 minutes. Serve at once.
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
Diabetic exchanges: 3 very lean protein, 3 1/2 carbohydrate (3 bread/starch,
1 vegetable
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: After, Thanksgiving, Turkey, Pasta, Bake
| Pumpkin Hotpot | Baked Caramel Corn |
