Ingredients
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1 cup uncooked elbow macaroni (4 ounces)
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1 lb lean ground turkey
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3/4 teaspoon garlic pepper seasoning, blend
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3 medium zucchini, chopped (about 3 cups)
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2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
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1/4 cup Italian style breadcrumbs
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1 (10 ounce) container refrigerated low-fat alfredo sauce
Instructions
- Heat oven to 350°F.
- Spray 2-1/2 quart casserole with nonstick cooking spray. Cook macaroni to desired doneness as directed on package. Drain.
- In large nonstick skillet, cook and stir turkey and garlic pepper blend over medium high heat 6 to 8 minutes or until turkey is no longer pink.
- Add cooked macaroni, zucchini, basil and Alfredo sauce; mix well. Spoon mixture into sprayed casserole.
- In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
- Bake 30 to 40 minutes or until thoroughly heated.