Cheesy Tomato and Turkey Bake
Posted on October 26, 2007
6 oz broad Italian-style egg noodles
2 cups tomato sauce
5 ½ oz can tomato paste
2/3 cup chopped onion
2 tbsp Italian seasoning
1 tsp sugar
½ tsp garlic powder
3 cups diced cooked turkey
1 ½ cups 2% cottage cheese
4 oz pkg ricotta cheese or light cream cheese
½ tsp ground nutmeg
2 cups part skimmed Mozzarella cheese, grated
Cook noodles according to package directions; drain and rinse with hot water. Meanwhile in a large bowl, mix tomato sauce, tomato paste, onion, Italian seasoning, garlic powder and sugar together. Stir in drained noodles and turkey. Puree together cottage cheese (or light cream cheese) and nutmeg until smooth. In a 2 quart (2.5 L) glass baking dish spoon noodle mixture into the bottom. Spread cottage cheese mixture on top of noodle mixture; top with remaining noodle mixture. Sprinkle Mozzarella cheese evenly on top. Bake at 350ºF (180ºC) for 20 minutes or until bubbling and hot. Makes 8 servings.