Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Rotini, Twists or Spirals uncooked |
4 ounces | Ground turkey |
1 small | Onion; peeled and diced |
1 bunch | Fresh broccoli; chopped; OR Frozen broccoli, thawed, drained and chopped |
1 teaspoon | Dried sage |
1 teaspoon | Dried tarragon |
16 ounces | Canned tomatoes liquid reserved, chopped fine |
1½ cup | Low-sodium chicken broth OR- water |
15½ ounce | Canned white beans rinsed and drained |
\N \N | Salt and pepper to taste |
2 tablespoons | Plain bread crumbs |
2 tablespoons | Grated Parmesan cheese |
Prepare pasta according to package directions, undercooking by three minutes; drain.
Preheat oven to 350 degrees F. Crumble turkey into a large skillet and place over medium heat. Cook, stirring occasionally, until turkey is cooked through, about 4 minutes. Pour off all but 1 tablespoon of the drippings in the pan. Add onion, broccoli, sage and tarragon to the pan. Cook until vegetables are soft, about 4 minutes. Add tomatoes and heat to boiling, stirring occasionally. Boil 3 minutes. Remove skillet from heat and add chicken broth or water, beans and salt and pepper to taste. Stir well.
In a large bowl, combine broccoli and turkey mixture with cooked pasta. Toss well. Transfer mixture into a 1½-quart baking dish.* In a small bowl, mix bread crumbs and Parmesan cheese and sprinkle over casserole. Bake until heated through in the center, about 20 minutes.
*At this point, you may halve the mixture and make two casseroles using two smaller pans. Bake one for now and freeze the other one for later.
Each serving provides: 374 Calories; 26⅒ g Protein; 61½ g Carbohydrates; 3⅕ g Fat; 27⅗ mg Cholesterol; 545 mg Sodium.
Calories from Fat: 8%
Copyright National Pasta Association () (Reprinted with permission)