After-Thanksgiving Turkey And Pasta Bake

Recipe Ingredients

		Refrigerated butter-flavored cooking spray - as needed
12 oz	340g	Penne pasta
2 cups	125g / 4.4oz	Cooked turkey meat - cut into 1" cubes
2 cups	292g / 10oz	Coarsely-chopped drained no-salt-added
		Canned Italian plum tomatoes
1		Container nonfat cottage cheese - (8 oz)
1/2 cup	73g / 2.6oz	Shredded reduced-fat sharp cheddar cheese
4		Scallions, including some green tops - chopped
1 teaspoon	5ml	Crushed dried basil - [Italian] = (or 1 tspn crushed dried oregano) - [Mexican]
1/2 teaspoon	2.5ml	Crushed dried oregano - [Italian] = (or 1/2 tspn ground cumin) - [Mexican]
1/3 cup	48g / 1.7oz	Unseasoned dried bread crumbs
2 tablespoons	30ml	Chopped flat-leaf parsley - [Italian] = (or 2 tbspns chopped fresh cilantro) - [Mexican]

Recipe Instructions

Preheat oven to 350 degrees. Lightly coat a 9- by 13-inch casserole with cooking spray.

Cook pasta according to package directions to al dente, about 10 minutes. Drain well and return to cooking pan. Stir in turkey and tomatoes. Spread mixture in bottom of prepared casserole.

In a small bowl, combine cottage cheese, cheddar cheese, scallions, basil (or oregano), and oregano (or ground cumin). Mix well. Spread mixture over the turkey mixture, smoothing with the back of a spoon. Toss bread crumbs with parsley (or cilantro) and sprinkle over the top.

Bake until casserole is hot and bubbly, about 30 minutes. Serve at once.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"

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