6oz wide, whole wheat noodles (I used Ronzoni Extra Wide Noodles)
1 lb ground turkey
2 medium zucchini, diced
1 medium onion, diced
1 red bell pepper, diced
1 16oz container fat free sour cream
1 28oz can petite diced tomatoes, drained
1/2 cup reduced fat grated Parmesan cheese
1 ˝ cups fat free shredded cheddar cheese
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
pepper to taste
Instructions
Preheat oven to 425 degrees. Spray a 9” x 13” baking
dish with cooking spray. Cook noodles according to
package directions, drain and place into a large
bowl. Mix in the sour cream and Parmesan, and then
pour into baking dish.
While the noodles are cooking, spray a large,
nonstick skillet with cooking spray, and add in
the garlic. Cook until tender and fragrant, about
2 minutes. Add in the ground turkey. Season with
pepper, and cook until no longer pink…about 5-8
minutes. Add in the zucchini, bell peppers and
onions and cook until vegetables just being to
become tender, about 3-5 minutes. Add in diced
tomatoes, dried oregano, dried basil, and dried
parsley, bring to a simmer, and cook until the
sauce begins to thicken, about 3-4 minutes. Season
with additional pepper as desired.
Empty the beef and vegetable mixture over the
noodles, and evenly sprinkle the reduced fat cheddar
over top. Place in oven and bake until cheese is
melted and bubbling, about 20 minutes. Let cool for
about 5 minutes before serving.
