Rehfwitz Recipes

· 7 ounces elbow macaroni, cooked and drained

· 1 Tablespoon cooking oil

· 1 pound ground turkey

· 1 medium onion, chopped

· 1 clove garlic, finely chopped

· 1 (15 ounce) can tomato sauce

· 1 Tablespoon grated Parmesan cheese

· ½ teaspoon dried oregano

· 1 cup plain, non-fat or low-fat yogurt

· 3 ounces cream cheese

· 1 ½ Tablespoon snipped fresh parsley

· 2 cups shredded low-fat cheddar cheese

Heat oven to 350°.

Heat oil in skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion and garlic. Cook until turkey is no longer pink. Drain.

Stir in tomato sauce, Parmesan, and oregano. Heat to boiling. Reduce heat and simmer for 20 minutes.

Mix yogurt, cream cheese, and parsley until smooth. (A food processor is good here if you have one.)

Spray a 9” x 13” pan with cooking spray.

Layer macaroni, yogurt mixture, and turkey mixture in prepared pan. Sprinkle with cheddar cheese.

Bake, uncovered, 35 minutes.

Serves 6.