Ingredients
- 8 ozs no-salt-added tomato sauce
- 1 turkey breast (ground cooked)
- 1 clove garlic (crushed)
- 1 1/2 c skim milk
- 1 1/2 c mostaccioli pasta (cooked)
- 1 c bell peppers (chopped)
- 1/2 c onions (chopped)
- 1/2 c fat-free mozzarella cheese (shredded)
- 2 tbsps unbleached flour
- 1 tbsp margarine melted
- 1 tsp salt
- 1/2 tsp oregano
- 1/8 tsp cinnamon
- 1/4 tsp nutmeg
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.