Ingredients:
8 oz Rotini, Twists or Spirals
- uncooked
4 oz Ground turkey
1 small Onion, peeled and diced
1 bunch Fresh broccoli, chopped; OR
10 oz -Frozen broccoli, thawed,
-drained and chopped
1 tsp Dried sage
1 tsp Dried tarragon
16 oz Canned tomatoes
- liquid reserved,
- chopped fine
1 1/2 cup Low-sodium chicken broth
-OR- water
15 1/2 oz Canned white beans
- rinsed and drained
Salt and pepper to taste
2 tbsp Plain bread crumbs
2 tbsp Grated Parmesan cheese
Instructions:
Prepare pasta according to package directions, undercooking by three
minutes; drain.
Preheat oven to 350 degrees F. Crumble turkey into a large skillet and
place over medium heat. Cook, stirring occasionally, until turkey is
cooked through, about 4 minutes. Pour off all but 1 tablespoon of the
drippings in the pan. Add onion, broccoli, sage and tarragon to the
pan. Cook until vegetables are soft, about 4 minutes. Add tomatoes
and heat to boiling, stirring occasionally. Boil 3 minutes. Remove
skillet from heat and add chicken broth or water, beans and salt and
pepper to taste. Stir well.
In a large bowl, combine broccoli and turkey mixture with cooked
pasta. Toss well. Transfer mixture into a 1 1/2-quart baking dish.*
In a small bowl, mix bread crumbs and Parmesan cheese and sprinkle
over casserole. Bake until heated through in the center, about 20
minutes.
*At this point, you may halve the mixture and make two casseroles
using two smaller pans. Bake one for now and freeze the other one for
later.
Each serving provides: 374 Calories; 26.1 g Protein; 61.5 g
Carbohydrates; 3.2 g Fat; 27.6 mg Cholesterol; 545 mg Sodium.
Calories from Fat: 8%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4
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