| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian3 |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Oil |
| 1 |
c |
Chopped onion |
| 8 |
oz |
Ground turkey or chicken; (8 to 12) |
| 1 |
cn |
Tomato sauce |
| 2 |
c |
Frozen chopped broccoli; or |
|
|
Equivalent chopped fresh; parboiled |
| 1 |
tb |
Worcestershire sauce |
| 3/4 |
ts |
Allspice |
| 2 |
c |
Dry shell pasta; cooked and drained |
| 2 |
c |
Nonfat cottage cheese |
| 3 |
tb |
Grated parmesan cheese; or fat free pamesan |
INSTRUCTIONS
Heat oven to 350F. Have a large 3 quart casserole ready. Heat oil in large
nonstick skillet. Stir in onion and ground turkey, breaking up any chunks
with wooden spoon. Cook for 4-5 minutes. until turkey is opaque and onion
crisp-tender.
Stir in soup, broccoli, Worcestershire sauce and allspice. Cook for 3-4
minutes. until broccoli is thawed. Spread 2-3 T. turkey-vegetble sauce in
bottom of casserole. Cover with a layers with 1/2 of pasta, 1/2 of cottage
cheese, 1/2 of Parmesan cheese and 1/2 of remaining sauce. Repeat layers.
Bake for 35-40 minutes. at 350F. until hot and bubbly.
Per serving: 103 Calories (kcal); 2g Total Fat; (14% calories from fat);
13g Protein; 10g Carbohydrate; 5mg Cholesterol; 531mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Woman's Day Magazine
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