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Title: Mostaccioli and Turkey
Categories: Casserole
Yield: 8 Servings
| TURKEY MIXTURE | ||
| 1 1/2 | c | Mostaccioli pasta, cooked |
| 1 | lb | Ground turkey breast, cooked |
| 1 | c | Bell peppers, chopped |
| 1/2 | c | Onions, chopped |
| 1 | ts | Salt |
| 1/2 | ts | Oregano |
| 1/8 | ts | Cinnamon |
| 1/8 | ts | Nutmeg |
| 8 | oz | No-salt-added tomato sauce |
| 1 | Clove garlic, crushed | |
| SAUCE | ||
| 1 | tb | Margarine, melted |
| 2 | tb | Unbleached flour |
| 1/8 | ts | Nutmeg |
| 1 1/2 | c | Skim milk |
| 1/2 | c | Fat-free mozzarella cheese, shredded |
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Cook mostaccioli pasta according to package directions except omit the salt. Drain. In a skillet, cook turkey, bell peppers, and onions until no pink remains in turkey and vegetables are tender. Stir in salt, oregano, cinnamon, 1/8 teaspoon nutmeg, tomato sauce, and garlic. Alternate layers of mostaccioli and meat mixture in prepared dish. Heat margarine in a saucepan over low heat until melted. Stir in flour and remaining nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Boil and stir 1 minute. Spoon sauce over mostaccioli and meat mixture. Sprinkle with cheese. Bake uncovered for 35 minutes.
NOTES : I made this with a salad using the Italian Vinaigrette dressing.
Recipe by: Betty Crocker's New Choices Cookbook
By Nutr. Assoc. : 0 0 5335 0 0 0 0 0 0 0 0 0 0 0 0 0 0 on AssoNutr., .
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