Turkey And Broccoli Manicotti
8 uncooked manicotti pasta shells
3/4 lb lean (at least 90%) ground turkey
1 medium onion, chopped (1/2 cup)
1/2 teaspoon garlic salt
1 container Yoplait® Greek Fat Free plain yogurt
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen chopped broccoli, thawed and drained
1 1/2 cups shredded mozzarella cheese (6 oz)
1 teaspoon Italian seasoning
1 jar (14 oz) tomato pasta sauce
1) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2) Cook pasta shells as directed on box. Rinse with cool water; drain well.
3) In 10-inch nonstick skillet, cook turkey, onion and garlic salt over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in yogurt, broccoli, 1/2 cup of the cheese and the Italian seasoning.
4) Spread 1/2 cup pasta sauce in baking dish. Spoon turkey mixture into shells; arrange in baking dish. Spoon remaining pasta sauce over shells. Cover with foil. Bake uncovered about 25 minutes or until hot and bubbly. Sprinkle with remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.
| Yield: | 4 servings | ||
| Prep Time: | 0 hr 30 mins | ||
| Cook Time: | 0 hr 30 mins | ||
| Ready In: | 0 hr 30 mins | ||
| Category: | Salads | ||
| Main Ingredient: | Turkey | ||
| Cooking Method: | Baking |
||
| Recipe Tags: | Turkey and Broccoli Manicotti Salad | salad | Broccoli Manicotti Salad |
This will be perfect after thanksgiving...lots of turkey leftovers.