Refrigerated butter-flavored cooking spray, as needed
12 oz penne pasta
2 cups cooked turkey meat, cut into 1" cubes
2 cups coarsely-chopped drained no-salt-added
canned Italian plum tomatoes
1 container nonfat cottage cheese - (8 oz)
1/2 cup shredded reduced-fat sharp cheddar cheese
4 scallions, including some green tops, chopped
1 tsp crushed dried basil, [Italian]
= (or 1 tspn crushed dried oregano), [Mexican]
1/2 tsp crushed dried oregano, [Italian]
= (or 1/2 tspn ground cumin), [Mexican]
1/3 cup unseasoned dried bread crumbs
2 Tbs chopped flat-leaf parsley, [Italian]
= (or 2 tbspns chopped fresh cilantro), [Mexican]


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.
This recipe yields 6 servings.
Exchanges Per Serving: 3 Very Lean Protein, 3 1/2 Carbohydrate (3 Bread/Starch, 1 Vegetable).
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.