Tettrazini Noodle Back - 7 points
  • 1/2 lb ground turkey
  • 2 cloves garlic
  • PAM
  • 1 (8oz) whole wheat pasta (I used rotini but any would work)
  • 1/4 cup of light margarine
  • 1/4 cup all purpose flour
  • salt and pepper to taste
  • 1 cup chicken broth
  • 1 cup fat free half and half (I use Land of Lakes)
  • 2 tbsp. water I used the water from the noodles
  • 1/8 cup part skim mozzarella
  • 1/2 cup grated Parmesan cheese
  • 3 tbsp breadcrumbs
  • 1 tsp light margarine
  1. Heat Oven to 350. Begin to cook noodles. Brown turkey (chicken, beef whatever you want to use) with 2 diced garlic cloves. Set aside in strainer or additional bowl. While spaghetti is cooking, melt butter in same pan as browned turkey (which is now sitting safely somewhere else) over low heat. Stir in flour, salt, & pepper. Cook, stirring until mixture is smooth & bubbly; remove from heat. Stir in broth & half and half. Heat to boiling, stirring constantly with a whisk to break up flour. This step takes a bit of time, don't crank the heat because the flour will burn. Once it boils, stir continue to cook for one minute. Drain noodles and stir the noodles, water, & turkey, and mozzarella cheese into sauce. Pour noodle mixture into ungreased casserole dish. Sprinkle w/ cheese and breadcrumbs. Drop little bits of the 1 tsp of margarine over breadcrumbs to help brown. Bake 30 mins. or until bubbly in center.
  2. Yields 6 servings about 1 1/2 cup each
This is for a hearty helping of cheesey noodley goodness! It's a winter staple meal in our house!