I am a sucker for comfort food: creamy, hearty, super filling comfort food - yum!
However, such delicious fare is not easy on the waistline and usually requires more prep time than what I can spare. I came across this recipe when looking for a new way to utilize lean ground turkey (a staple in our house, but one I tire of). It was perfectly rich and creamy, without the guilt!
Another bonus: This recipe makes enough for plenty of leftovers (which is a way I love to save money!) and I suspect the leftovers will be even better than the first time around!
You'll Need:
1 lb lean ground turkey
2 cups whole grain small noodles (shells or macaroni)
8 oz. fat free sour cream
8 oz. fat free cream cheese
1 tomato, chopped
Half an onion, chopped
1 24 oz. can reduced fat pasta sauce
Half cup reduced-fat shredded cheese
Preheat the oven to 350 degrees.
Brown the ground turkey on the stove with whatever seasoning you like. As the turkey is browning, boil water and add the pasta to cook according to instructions.
Once pasta is cooked, drain and pour into a glass baking dish. Next pour the pasta sauce, sour cream, and cream cheese into the same pot and begin simmering. Stir occasionally so that the ingredients mix properly.
As the sauce is simmering and the turkey is browning, chop up your onions and tomatoes.
When the meat is done cooking and the sauce is pink in color and a creamy consistency, pour all ingredients into the glass pan with the noodles and stir together. Stir in your vegetables.
Sprinkle some of the shredded cheese on top and place in oven. Bake at 350 for 25 minutes, and enjoy!
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