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I've been using this recipe for years, but have some changes that I think make it great. Don't use noodles, use spiral pasta, instead of tomato puree I use a good canned or bottled pasta sauce and for the cheese I use mozzarella and also a sprinkle or two of parmesan. If you can't do the ground turkey use extra lean ground beef. Also I add some oregano, basil and garlic powder. Everybody refers to this as lasagna type thing.
Very good "healthy" comfort food. I did use the no yolk egg noodles, used no butter, and added minced garlic, Italian seasoning and cayenne pepper as others have stated. I also added a splash of worcestershire and used 2% cheese. When I do recipe builder with these changes and the recipe, it comes up to 5 points for 8 serving or 7 points for 6 servings.
I made it ahead and baked it about 4 hours later. I think I would cook the pasts first next time.
Pure comfort food. I cut the cheese in half, used a little olive oil instead of butter and whole wheat pasta.
From the information given in the Nutrition Facts, this figures to be 8 points per serving.
This was delicious. I did add some Italian seasoning and a little cheese in the sauce as suggested by some of the other reviewers. Used egg noodles and covered it until the last 10 minutes then sprinkled mozzarella cheese on top with a little parmesan. Very tasty
Husband and two picky children loved it!
Will make this again! I did take the suggestion of using spiral pasta and added the oregano, basil and garlic powder but added Rotel because I did not have enough canned plain tomatoes. Family loved it.
Great dish. I think I will save my own version of this dish. I would agree with adding garlic and the noodles should just be cooked in the sauce in the pan. Mix some cheese in at then add some to the top and let melt for a few minutes. I might try making small turkey meatballs next round also. Thanks.