12 ounces penne pasta
2 cups cooked turkey meat, cut into 1-inch cubes
2 cups drained no salt-added canned Italian plum tomatoes, coarsely chopped
1 8-ounce container nonfat cottage cheese
1/2 cup shredded reduced-fat sharp cheddar cheese
4 scallions, including some green tops, chopped
1 teaspoon crushed dried basil (for Italian version) or 1 teaspoon crushed dried oregano (for Mexican version)
1/2 teaspoon crushed dried oregano (Italian) or 1/2 teaspoon ground cumin (Mexican)
1/3 cup unseasoned dried bread crumbs
2 tablespoons chopped flat-leaf parsley (Italian) or 2 tablespoons chopped fresh cilantro (Mexican)
Preheat oven to 350°. Lightly coat a 9 x 13-inch casserole dish 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 with pasta.
Spread mixture in bottom of prepared casserole dish. In a small bowl, combine cottage cheese, cheddar cheese, scallions, basil (or oregano) and oregano (or ground cumin). Mix well. Spread mixture over 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 immediately.
Yield: 6 servings
Per serving: 387 Calories, 5 g Total Fat, 44 mg Cholesterol, 248 mg Sodium, 53 g Carbohydrates, 3 g Dietary Fiber, 31 g Protein