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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a wonderful recipe from my friend Eva! I just had to share it with you all. My family eats this about once a week- a fabulous way to hide veggies from the little ones! Ingredients:
1 cup uncooked elbow macaroni |
1 lb ground turkey breast |
1/4 teaspoon fresh ground pepper |
1 garlic clove, minced |
1 onion, diced |
2 -3 medium zucchini, chopped |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves |
1 (10 ounce) container alfredo sauce |
1/4 cup progresso italian style breadcrumbs |
2 tablespoons shredded romano cheese |
2 teaspoons butter, melted |
Directions:
1. Heat oven to 350°F Spray 21/2 quart casserole with nonstick cooking spray. Cook macaroni to desired doneness as directed on package. Drain.
2. In large nonstick skillet, cook and stir turkey and garlic-pepper blend (or as above) over medium-high heat for 6-8 minutes or until turkey is no longer pink.
3. Add cooked macaroni, zucchini, basil, and Alfredo sauce; mix well. Spoon into sprayed casserole. In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
4. Bake at 350°F for 30-40 minutes or until thorough heated.
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