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Turkey pasta casserole
Nb persons: 6
Yield:
Preparation time:
Total time:
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Serves 6. Total time 1 hr 5 min. Ingredients: | |
1 C 1% | milk |
1 /2 tsp | arrowroot |
6 oz | shredded low-fat cheddar cheese, (about 2 C) |
1/2 tsp | fine sea salt |
1/2 C | low-fat plain yogurt |
Olive oil cooking spray | |
8 oz | whole-wheat rotini pasta |
2 | carrots, peeled and cut on a diagonal into 1/4" slices |
1/2 | red onion, cut into 3/4" dice |
1 1/2 C | bite-size broccoli florets |
1 1/2 C | bite-size cauliflower florets |
8 oz | cooked skinless turkey, cut into 3/4" dice |
1/4 C | chopped flat leaf parsley |
1/3 C | sliced almonds |
Instructions:
1. In a med saucepan, whisk together milk and arrowroot. Place over med heat and cook, stirring, until mixture comes to a simmer and thickens, about 3 min. Remove from heat and add cheese, whisking until melted. Whisk in yogurt and salt, cover and set aside.
2. Preheat oven to 375F. Coat a 2-qt casserole dish with cooking spray.
3. In a large pot of boiling water, cook pasta according to package directions. Three min before pasta is done, stir in carrots and onion, two minutes before pasta is done, stir in broccoli and cauliflower.
4. Drain pasta and vegetables and return mixture to pot. Stir in cheese sauce, turkey and parsley. Transfer to prepared casserole dish, sprinkle with almonds and bake until almonds are toasted and casserole is heated through, about 20 min.
Nutrients: 319 Cal, 7.5g total fat, 2g sat fat, 35g carbs, 8g fiber, 29g protein, 40mg chol
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