Description
My previous casserole recipe for this was way to high on the calorie count and fat count for my new way of eating (lifetime diet as it were). So i've revised for this lighter version which i think brings out the pesto flavor so much more. (side note: i used leftover turkey from the freezer and because it turned out rather dry last time, this time i threw it a pot of boiling water for about 5 minutes and drained before i layered it into the casserole).
Ingredients
- Egg Noodles
- Turkey Meat
- Light Ricotta Cheese
- Pesto Sauce
- Fresh Parsley
- Light Cheddar Cheese
- Tomatoes
- Paprika
Instructions
- Preheat oven to 350f
- Cook egg noodles according to package directions
- Chop turkey meat to small cubes
- Layer casserole as follows:
- 1 / 2 of the egg noodles on the bottom
- All of the turkey meat
- Spread the ricotta over this carefully
- Dollop or spread the pesto over the ricotta next
- 1 / 2 the fresh chopped parsley sprinkled over next
- The other 1 / 2 of the egg noodles
- All of the grated cheese
- Lay the tomato rings out evenly over the top
- Sprinkle with the remaining parsley
- Generously dust with paprika for a nice crusty top
- Place dish in preheated oven and bake for 30 minutes or until bubbly
- Serve