| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Elbow pasta |
| 1 |
lb |
Extra lean ground turkey |
| 1/2 |
c |
Chopped/sauteed onion(optional) |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Italian seasoning |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
FF sour cream |
| 1 |
sm |
Eggplant, diced |
| 1 |
sm |
Jar diced pimiento |
| 2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Preheat oven to 350. Cook and drain pasta. Set aside. Saute eggplant for 10
minutes in water or broth. Drain well. Brown turkey (and onion if using).
Mix all but 1 cup of cheddar cheese in large bowl. Place all in a 2 1/2 Qt.
sprayed casserole. Top with remaining 1 cup cheese. Bake 45 minutes.
Posted to Digest eat-lf.v097.n036 by SNLD23A@prodigy.com (MS LIN A
PEARSALL) on 6 Fe, b 1997.
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