Recipe for After-Thanksgiving Turkey and Pasta Bake 
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Yield:
6
Ingredients:
Amount Ingredient
Refrigerated butter-flavored cooking spray as needed
12 oz penne pasta
2 cup cooked turkey meat cut into 1" cubes
2 cup coarsely-chopped drained no-salt-added
canned Italian plum tomatoes
1 ct nonfat cottage cheese - (8 oz)
1/2 cup shredded reduced-fat sharp cheddar cheese
4 x scallions, including some green tops chopped
1 tsp crushed dried basil [Italian]
(or 1 tspn crushed dried oregano) [Mexican]
1/2 tsp crushed dried oregano [Italian]
(or 1/2 tspn ground cumin) [Mexican]
1/3 cup unseasoned dried bread crumbs
2 tbl chopped flat-leaf parsley [Italian]
Instructions:
Instructions: Preheat oven to 350 degrees. Lightly coat a 9- by 13-inch casserole with cooking spray.

Cook pasta according to package directions to al dente, about 10 minutes. Drain well and return to cooking pan. Stir in turkey and tomatoes. Spread mixture in bottom of prepared casserole.

In a small bowl, combine cottage cheese, cheddar cheese, scallions, basil (or oregano), and oregano (or ground cumin). Mix well. Spread mixture over the turkey mixture, smoothing with the back of a spoon. Toss bread crumbs with parsley (or cilantro) and sprinkle over the top.

Bake until casserole is hot and bubbly, about 30 minutes. Serve at once.

This recipe yields 6 servings.

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