Title: Turkey and Spinach Macaroni Bake
Categories: Entree Poultry Meat
Yield: 2 Servings

5	oz	Elbow macaroni
1/2	pk	Spinach (10oz), cleaned
1/2	lb	Ground turkey
14	oz	Tomato and herb pasta sauce 1/2 jar
1	c	Cheddar cheese; grated

Prehat the broiler. Cook the macaroni in boiling salted water until tender but still firm, 7-8 minutes. Add the spincah to teh pasta water about 2 minutes before it is done; drain the pasta and spinach well. MEanwhile, cook the turkey in a frying pan, breaking up lumps, until it is no longer pink, about 4 minutes. Add the pasta sauce and heat through. Combine the macaroni, spinach and turkey sauce. Mix well. spoon into a casserole dish and sprinkle cheese on top. Broil about 4 inches from heat until hot and bubbly, 2-3 minutes.

Nutritional info per serving: 660 cal; 51g pro, 71g carb, 20g fat (27%)

Source: The 5 in 10 Pasta and Noodle Cookbook by Nancie McDermott Maimi Herald 2/23/95

Formatted 6/21/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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