Prep 15 mins
Cook 50 mins
This was a total experiment. For my first try it actually didn't come out too bad. It was a little dry so I think for next time I will omit one egg, add more milk (or even some fat free half and half), and not sure if I want to add the ricotta again. The recipe you see below though is exactly the amounts that I used. Try it and play around with the ingredients as much as you like. I found this recipe on Johanna's Recipe Blogg. I have not tried this recipe, but I'm posting it for safe keeping.
- 16 ounces dreamfields elbow macaroni (cooked al dente, and drained completely)
- 1 lb ground turkey (I use jenny o's 97% fat free ground turkey)
- 1 ounce Lipton Onion Soup Mix (1/2 packet)
- 15 ounces part-skim ricotta cheese (1 package)
- 1 1⁄2 cups nonfat milk
- 4 large eggs
- 2 cups shredded cheese, of your choice (regular Cheddar is good, but you can get quite creative with some of the stronger cheeses)
- 1⁄2 teaspoon paprika
- salt and pepper (to your liking)
- parmesan cheese
- progresso breadcrumbs
- Preheat the oven to 350° F.
- Grease a 13x9 casserole dish, and set aside.
- In a large saute pan brown ground turkey. Once completely brown add packet of the Lipton onion soup mix. (may add more salt and pepper to your liking) Set aside and let cool.
- Mix ricotta, 1 egg, 1/2 tsp salt, and 1/2 pepper.
- Whisk together the remaining eggs, milk, salt, and paprika in a bowl.
- Add a little bit of of ground turkey mixture to ricotta to temper eggs. Once done add ricotta mixture to the ground turkey mixture and mix completely.
- Mix cooked macaroni and ground turkey mixture together.
- Layer the cooked macaroni mixture with 1 1/2 cups of the cheese in the casserole dish. Pour milk, egg and spice mixture over everything. Top with the remaining cheese, and sprinkle a liberal amount of Parmesan cheese and add a little sprinkle of breadcrumbs.
- Bake it for 40 to 45 minutes or until the mixture is set in the middle.
- This is the finished product. Yum!