Mostaccioli And Turkey

Course : Casseroles
Serves: 8
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----Turkey Mixture----
1 1/2 Cup mostaccioli pasta -- cooked
1 pound ground turkey breast -- cooked
1 Cup bell peppers -- chopped
1/2 Cup onions -- chopped
1 teaspoon salt
1/2 teaspoon oregano
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
8 ounces no-salt-added tomato sauce
1 clove garlic -- crushed
1 Tablespoon margarine -- melted
2 Tablespoons unbleached flour
1/8 teaspoon nutmeg
1 1/2 Cup skim milk
1/2 Cup fat-free mozzarella cheese -- shredded

Preparation / Directions:

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Cook mostaccioli pasta according to package directions except omit the salt. Drain. In a skillet, cook turkey, bell peppers, and onions until no pink remains in turkey and vegetables are tender. Stir in salt, oregano, cinnamon, 1/8 teaspoon nutmeg, tomato sauce, and garlic. Alternate layers of mostaccioli and meat mixture in prepared dish. Heat margarine in a saucepan over low heat until melted. Stir in flour and remaining nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Boil and stir 1 minute. Spoon sauce over mostaccioli and meat mixture. Sprinkle with cheese. Bake uncovered for 35 minutes.

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