1 Pound turkey breast — ground
1/3 Cup onion — chopped
1/2 Cup green bell pepper — chopped
2 Cups tomato sauce
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Tablespoon italian seasoning
8 Ounces fettucine — cooked
8 Ounces neufchatel cheese — cubed
1 Cup nonfat cottage cheese
1/2 Cup nonfat sour cream
1 Tablespoon poppy seeds
In a large skillet, cook the turkey, onion and green pepper until the meat is no longer pink and the vegetables are tender. Stir in the tomato sauce, salt, pepper and italian seasoning.
Meanwhile, cook the pasta in boiling water without added salt or oil.
In a small mixing bowl, combine the neufchatel cheese, cottage cheese, sour cream and poppy seeds. Toss the cheese mixture with the cooked pasta.
Layer pasta mixture in the bottom of a 9x13x2 baking dish. Spoon the meat mixture down the center of pasta mixture. Bake, covered, for 30 minutes. Uncover the casserole and bake for an additional 10 minutes more or until the casserole is heated through.