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  • After Thanksgiving Turkey And Pasta Bake

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    After Thanksgiving Turkey And Pasta Bake
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Refrigerated butter-flavored cooking spray as needed
    • 12 ounce penne pasta
    • 2 c. cooked turkey meat cut into 1" cubes
    • 2 c. coarsely-minced liquid removed no-salt-added
    • canned Italian plum tomatoes
    • 1 ct nonfat cottage cheese - (8 ounce)
    • 1/2 c. shredded reduced-fat sharp cheddar cheese
    • 4 x scallions, including some green tops minced
    • 1 tsp crushed dry basil [Italian]
    • (or possibly 1 tspn crushed dry oregano) [Mexican]
    • 1/2 tsp crushed dry oregano [Italian]
    • (or possibly 1/2 tspn grnd cumin) [Mexican]
    • 1/3 c. unseasoned dry bread crumbs
    • 2 Tbsp. minced flat-leaf parsley [Italian]
    • (or possibly 2 tbspns minced fresh cilantro) [Mexican]

    Directions

    1. Preheat oven to 350 degrees. Lightly coat a 9- by 13-inch casserole with cooking spray.
    2. Cook pasta according to package directions to al dente, about 10 min. Drain well and return to cooking pan. Stir in turkey and tomatoes. Spread mix in bottom of prepared casserole.
    3. In a small bowl, combine cottage cheese, cheddar cheese, scallions, basil (or possibly oregano), and oregano (or possibly grnd cumin). Mix well. Spread mix over the turkey mix, smoothing with the back of a spoon. Toss bread crumbs with parsley (or possibly cilantro) and sprinkle over the top.
    4. Bake till casserole is warm and bubbly, about 30 min. Serve at once.
    5. This recipe yields 6 servings.

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