*  Exported from  MasterCook  *
 
                           Mostaccioli And Turkey
 
 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.
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5335 0 0