After Thanksgiving Turkey And Pasta Bake Recipe
- 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
- 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 min.
- Drain well and return to cooking pan.
- Stir in turkey and tomatoes.
- Spread mix in bottom of prepared casserole.
- 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.
- Bake till casserole is warm and bubbly, about 30 min.
- Serve at once.
- This recipe yields 6 servings.
butter, penne pasta, turkey meat, salt, italian plum tomatoes, cheddar cheese, scallions, basil italian, oregano italian, bread crumbs, flatleaf, fresh cilantro
Taken from cookeatshare.com/recipes/after-thanksgiving-turkey-and-pasta-bake-62665 (may not work)