Turkey and Penne Casserole

By marck

A Weight Watchers recipe, from the book "My TurnAround Program Cookbook." This recipe is 6 points per serving.

Nutritional information per serving: 306 Cal., 7 g Fat, 3 g Sat Fat, 0 g Trans Fat, 53 mg Chol, 474 mg Sod, 37 g Carb, 4 g Fib, 27 g Prot, 235 mg Calc.

Ingredients

• 3 C. whole-wheat penne
• 2 tsp. olive oil
• 1 lb. ground skinless lean turkey breast
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 28-oz can whole tomatoes, drained and broken up
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 2 Tbsp chopped fresh oregano, or 2 tsp dried
• 1 C. part-skim ricotta cheese
• 1 C. shredded part-skim mozzarella cheese

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick spray.

2. Cook the penne according to package directions, omitting the salt, if desired. Drain and transfer to a large bowl.

3. Meanwhile, heat the oil in a nonstick Dutch oven over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, salt, and pepper; cook, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Stir in the oregano.

4. Add the turkey mixture to the penne; mix well. Stir in the ricotta and 1/2 cup of the mozzarella; transfer to the baking dish. Sprinkle with the remaining 1/2 cup of mozzarella. Bake until heated through and lightly browned, about 25 minutes.