Ingredients
2-1/2 cups uncooked yolk-free noodles2 cups cubed cooked turkey breast1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1/8 teaspoon garlic salt1/8 teaspoon dried rosemary, crushedDash pepper1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup fat-free cottage cheese3/4 cup shredded part-skim mozzarella cheese, divided1/8 teaspoon paprika
Preparation
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In a small bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese.
Drain noodles. Place half of the noodles in a 2-qt. baking dish coated with cooking spray; layer with half of the turkey and cottage cheese mixtures. Repeat layers.
Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until edges are lightly browned. Sprinkle with paprika. Let stand for 5 minutes before serving.
