Yield: 6 servings
|1 cup||Chopped onion|
|8 ounces||Ground turkey or chicken; (8 to 12)|
|1 can||Tomato sauce|
|2 cups||Frozen chopped broccoli; or|
|Equivalent chopped fresh; parboiled|
|1 tablespoon||Worcestershire sauce|
|2 cups||Dry shell pasta; cooked and drained|
|2 cups||Nonfat cottage cheese|
|3 tablespoons||Grated parmesan cheese; or fat free pamesan|
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 ½ of pasta, ½ of cottage cheese, ½ of Parmesan cheese and ½ 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); 1½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Woman's Day Magazine Converted by MM_Buster v2.0n.