Cooking Index - Cooking Recipes & IdeasAfter-Thanksgiving Turkey And Pasta Bake Recipe - Cooking Index

After-Thanksgiving Turkey And Pasta Bake

Type: Poultry, Turkey
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Refrigerated butter-flavored cooking spray - as needed
12 oz 340gPenne pasta
2 cups 125g / 4.4ozCooked turkey meat - cut into 1" cubes
2 cups 292g / 10ozCoarsely-chopped drained no-salt-added
  Canned Italian plum tomatoes
1   Container nonfat cottage cheese - (8 oz)
1/2 cup 73g / 2.6ozShredded reduced-fat sharp cheddar cheese
4   Scallions, including some green tops - chopped
1 teaspoon 5mlCrushed dried basil - [Italian] = (or 1 tspn crushed dried oregano) - [Mexican]
1/2 teaspoon 2.5mlCrushed dried oregano - [Italian] = (or 1/2 tspn ground cumin) - [Mexican]
1/3 cup 48g / 1.7ozUnseasoned dried bread crumbs
2 tablespoons 30mlChopped 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.

Dietary Information:

Nutrition Facts: 387 calories (13% calories from fat), 31 g protein, 5 g total fat (2.1 g saturated fat), 53 g carbohydrate, 3 g dietary fiber, 44 mg cholesterol, 248 mg sodium.

"Diabetic Recipes at"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.