| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Casseroles, Main course | 6 | Servings | |
INGREDIENTS
| 12 | oz | Wide egg noodles |
| 1 | Onion, chopped | |
| 1 | T | Butter |
| 1 | Clove garlic, finely chopped | |
| 1 | t | Dried oregano |
| 1 | t | Dried basil |
| 1/4 | t | Ground nutmeg |
| 1 | Container ricotta cheese, 15 | |
| ozs. | ||
| 1 | c | Chicken broth |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 12 | oz | Cooked turkey breast, cut 2 |
| x 1/2 pieces | ||
| 1 | Frozen chopped spinach | |
| thawed squeezed dry | ||
| 1/2 | c | Parmesan cheese, grated |
INSTRUCTIONS
Cook noodles following package directions; drain. Heat oven to 375. Coat shallow 12" x 7" x 2" or a 2 to 3-quart baking dish with cooking spray. Saute onion in butter in a medium size saucepan over medium heat until softened, about 3 minutes. Stir in the garlic, oregano, basil and nutmeg; saute for 1 minute. Remove saucepan from heat. Stir in the ricotta until well blended. Stir in chicken broth, salt and pepper. Stir in the turkey. In a large bowl, combine cooked noodles, spinach, turkey mixture and all but 2 tablespoons of the Parmesan cheese. Scrape into prepared casserole. Cover with foil. Bake in 375 oven for 15 minutes. Sprinkle top with remaining 2 tablespoons of the Parmesan cheese. Bake, uncovered for 20 minutes. Posted to FOODWINE Digest 14 November 96 Date: Thu, 14 Nov 1996 11:24:24 -0500 From: Laura Hunter <LHunter722@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 75.2mg
Sodium: 1305.6mg
Potassium: 364.4mg
Carbohydrates: 22.9g
Fiber: 1.5g
Sugar: 3.4g
Protein: 24.7g