Ingredients
3 cups uncooked wide egg noodles1/2 pound lean ground turkey1 medium onion, chopped1 can (15 ounces) tomato sauce1 teaspoon Italian seasoning2/3 cup nonfat dry milk powder1/2 cup water4 ounces reduced-fat cream cheese, cubed1 tablespoon minced fresh parsley1 garlic clove, minced1-1/4 cups shredded part-skim mozzarella cheese
Preparation
Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until turkey is no longer pink; drain. Stir in tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a small saucepan, combine the milk powder, water, cream cheese, parsley and garlic. Cook and stir over medium heat until cream cheese is melted.
Drain noodles; add to cream cheese mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Top with turkey mixture. Sprinkle with mozzarella cheese.
Bake, uncovered, at 375° for 15-20 minutes or until cheese is melted.
