Ingredients
Scale
- 1 lb extra lean ground turkey
- Salt and pepper.
- 1 small yellow onion, finely chopped
- 1 6oz jar of sliced mushrooms, drained and chopped into smaller pieces
- 2 tsp Italian seasoning
- 24oz jar no sugar added pasta sauce (I use Ragu Simply or Rao's)
- 2 8oz packages of Shirataki noodles
- 8oz light sour cream
- 6 oz low fat (2%) cottage cheese
- 1 cup part-skim mozzarella cheese
Instructions
- Preheat oven to 350F.
- Cook ground turkey in a large nonstick skillet, seasoned with salt and pepper, until no pink remains, and then set aside on a plate. Let any juices remain in the skillet and add a little cooking spray if needed. Add the onions and cook until translucent, then add the mushrooms and continue cooking until heated through.
- Return the ground turkey to the pan and add the Italian seasoning and the spaghetti sauce. Let cook on low while completing the next steps.
- Place the Shirataki noodles in a colander and rinse several times with cold water until the noodles have no odor. Warm a large skillet or pan on medium heat and toss the rinsed noodles in the pan for several minutes.
- In a large bowl, mix together the noodles with the sour cream and cottage cheese.
- Layer the noodle mixture at the bottom of a baking dish (either a deep 10x10 or a 9x13 would be fine) and then top with the turkey mixture. Sprinkle cheese on top and bake for 15-20 minutes until cheese is melted and casserole is heated through.
- Prep Time: 10 mins
- Cook Time: 35 mins