Turkey and Broccoli Manicotti

INGREDIENTS

 

8        uncooked manicotti pasta shells

3/4     lb lean (at least 90%) ground turkey

1         medium onion, chopped (1/2 cup)

1/2      teaspoon garlic salt

1         container Yoplait® Greek Fat Free plain yogurt

1 1/2   cups Green Giant® Valley Fresh Steamers™ frozen chopped broccoli, thawed and drained

1 1/2   cups shredded mozzarella cheese (6 oz)

1         teaspoon Italian seasoning

1         jar (14 oz) tomato pasta sauce 

 

DIRECTIONS

 

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2 Cook pasta shells as directed on box. Rinse with cool water; drain well. 3 In 10-inch nonstick skillet, cook turkey, onion and garlic salt over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in yogurt, broccoli, 1/2 cup of the cheese and the Italian seasoning. 4 Spread 1/2 cup pasta sauce in baking dish. Spoon turkey mixture into shells; arrange in baking dish. Spoon remaining pasta sauce over shells. Cover with foil. Bake uncovered about 25 minutes or until hot and bubbly. Sprinkle with remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.

Be careful to not overcook the manicotti, which will make it tear when filling.

To complete the meal, serve it with a tossed green salad with Italian dressing, crusty bread, and low-fat ice cream for dessert.