Ingredients
4
oz. (1 cup) uncooked elbow macaroni
1
lb. ground turkey breast
3/4
teaspoon garlic-pepper blend
3
medium zucchini, chopped (about 3 cups)
2
tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1
(10-oz.) container refrigerated light Alfredo sauce
1/4
cup Progresso™ Italian Style Bread Crumbs
2
tablespoons grated Romano cheese
1
teaspoon margarine or butter, melted
Preparation
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 garlich-pepper blend over medium-high heat for 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 at 350°F. for 30 to 40 minutes or until thoroughly heated.
