After Thanksgiving Turkey And Pasta Bake Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
cooking spray
12 ounces penne pasta
2 cups cooked turkey meat, cubed
2 cups drained canned Italian plum tomatoes, coarsely chopped
8 ounces cottage cheese
1/2 cup shredded sharp cheddar cheese
4 scallions, including some green tops, chopped
1 teaspoon crushed dried basil or oregano
1/3 cup unseasoned dried bread crumbs
2 tablespoons chopped flat-leaf parsley or fresh cilantro

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Directions:

Preheat oven to 350°F. Lightly coat a 9 X 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.

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

This recipe from CDKitchen for After Thanksgiving Turkey And Pasta Bake serves/makes 6