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8 ounces rice noodles
1.5 pound ground turkey
1 teaspoon salt
1/4 teaspoon pepper
1 head roasted garlic, minced
12-16 ounce can of tomato sauce
1 cup fat-free cottage cheese, drained
1 cup non-fat sour cream
1 cup shredded fontina cheese
8 scallions, sliced
Shredded low-fat Cheddar
Preheat oven to 350 degrees F.
Cook noodles according to package directions; drain and set aside. Meanwhile, heat a heavy non-stick pan over medium-high heat and coat it with cooking spray. Add turkey and brown, breaking it up with a wooden spoon; cook until no pink color remains. Drain all the grease from the pan and then add salt and pepper. Add tomato sauce and squeeze the pulp of the roasted garlic into the turkey mixture. Stir to blend and simmer for 5 minutes.
Combine cottage cheese, sour cream, fontina, and scallions in a bowl. Spread 1/2 of the turkey mixture across the bottom of a 2-quart casserole dish. Top with 1/2 of the noodles, followed by 1/2 of the cheese mixture. Repeat layers 1 more time. Sprinkle the Cheddar over top. Bake for 20 minutes or until cheesy is melted and bubbling.
I ditch the scallions, not a favorite of ours, and can only find low fat on the cottage cheese and sour cream. I've used both ground turkey and lean ground beef, both work out very well. If you can't find fontina, or don't have time to shred your own, I use Kraft 5 Italian Cheeses pre-shredded in the bags. This is actually a low cal recipe, but it is so yummy we don't think of it that way! Also, the short bake time and easy prep (it takes me about 20 minutes from start to get it in the oven, and a chunk of that is just boiling the water for the noodles) makes it a good recipe after work or after you've been out all day and don't want to spend a whole lot of time getting dinner ready.