Makes 6 servings II Start to finish: 30 minutes

  • 8 ounces uncooked lean ground chicken or turkey
  • 1/2 cup chopped onion (1 medium)
  • 2 cups pasta sauce
  • 1 cup water
  • 2 cups dried extra-wide noodles
  • 1 1/2 cups coarsely chopped zucchini
  • 1/2 cup fat-free ricotta cheese
  • 2 tablespoons grated Parmesan or Romano cheese
  • 1 tablespoon snipped fresh parsley
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • Snipped fresh parsley (optional)
  1. In a large skillet cook ground chicken and onion over medium heat until meat is brown, using a wooden spoon to break up the meat as it cooks. Drain off any fat.
  2. Stir in pasta sauce and water. Bring to boiling. Stir in noodles and zucchini. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until noodles are tender, stirring occasionallhy.
  3. Meanwhile, in a small bowl combine ricotta, Parmesan and 1 tablespoon parsley. Drop cheese mixture by spoonfuls on top of the pasta mixture. Sprinnkle with mozzarella cheese.
  4. Cook, covered, over low heat for 4 to 5 minutes or until cheese mixture is heated through and mozzarella cheese is melted. If desired, sprinkle with additional parsley.

Nutrition facts per serving: 186 calories, 3 g total fat, (2 g saturated fat), 45 mg cholesterol, 519 mg sodium, 21 g carbohydrates, 2 g dietary fat, 17 g protein

– from the cookbook, “365 30-minute meals”, from the Better Homes and Gardens test kitchen.

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