Recipe By : Betty Crocker's New Choices Cookbook
Serving Size : 8 Preparation Time :0:15
Categories : Casseroles Low fat
Pasta Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----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 Tsp salt
1/2 Tsp oregano
1/8 Tsp cinnamon
1/8 Tsp nutmeg
8 Ozs no-salt-added tomato sauce
1 Clove garlic -- crushed
----Sauce----
1 Tbsp margarine -- melted
2 Tbsps unbleached flour
1/8 Tsp 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.
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NOTES : I made this with a salad using the Italian Vinaigrette dressing.
