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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This sounds like an easy low-cal meal. From Light Cooking Pasta Entrees. Ingredients:
8 ounces uncooked thin mostaccioli pasta (or penne) |
nonstick cooking spray |
1 lb ground turkey breast |
2/3 cup salsa (medium or hot) |
1 tablespoon minced fresh cilantro |
1/2 teaspoon white pepper |
1/4 teaspoon ground cumin |
1/2 cup monterey jack cheese, shredded |
Directions:
1. Cook pasta according to package directions, omitting salt.
2. Drain and rinse well; set aside.
3. Spray large nonstick skillet with cooking spray.
4. Add turkey; cook until no longer pink, about 5 minutes.
5. Stir in salsa and corn.
6. Remove from heat.
7. Preheat oven to 350°F
8. Combine cottage cheese, egg, cilantro, white pepper and cumin in small bowl.
9. Spoon half of turkey mixture on bottom of 11x7-inch or 2-quart baking dish.
10. Top with pasta.
11. Spoon cottage cheese mixture over pasta.
12. Top with remaining turkey mixture.
13. Sprinkle Monterey Jack cheese over casserole.
14. Bake 25 to 30 minutes or until heated through.
15. Cut into 6 wedges before serving.
16. Nutrients per Serving (1 wedge): Calories 365; (Calories from Fat 15%); Total Fat 6 g; Saturated Fat 3 g; Cholesterol 99 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g; Sodium 800 mg.
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