Ingredients Jump to Instructions ↓

  1. 12 oz 340g Penne pasta

  2. 2 cups 125g / 4.4oz Cooked turkey meat - cut into 1" cubes

  3. 2 cups 292g / 10oz Coarsely-chopped drained no-salt-added Canned Italian plum tomatoes

  4. 1 Container nonfat cottage cheese - (8 oz)

  5. 1/2 cup 73g / 2.6oz Shredded reduced-fat sharp cheddar cheese

  6. 4 Scallions, including some green tops - chopped

  7. 1 teaspoon 5ml Crushed dried basil -

  8. 1 tspn crushed dried oregano

  9. 1/2 teaspoon 2 1/2ml Crushed dried oregano -

  10. 1/2 tspn ground cumin

  11. 1/3 cup 48g / 1.7oz Unseasoned dried bread crumbs

  12. 2 tablespoons 30ml Chopped flat-leaf parsley -

  13. 2 tbspns chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Bake until casserole is hot and bubbly, about 30 minutes. Serve at once.


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