Ingredients

6 ounces wide egg noodles, uncooked

Vegetable cooking spray

1 pound freshly ground raw turkey

1/2 cup sliced fresh mushrooms

1/4 cup chopped onion

2 (8-ounce) cans no-salt-added tomato sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon dried oregano

1/8 teaspoon salt

1 cup part-skim ricotta cheese

3 Tablespoon skim milk

1/2 (8-onuce) package Neufchatel cheese, cut into 1/2-inch cubes and softened

2 teaspoon poppy seeds

Preparation

  1. Cook noodles according to package directions, omitting salt and fat; drain well.

  2. Coat a nonstick skillet with with cooking spray; place over medium-high heat. Add turkey, mushrooms, and onion; cook until turkey is browned and onion is tender, stirring until meat crumbles. Drain.

  3. Add tomato sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes, stirring occasionally.

  4. Combine ricotta and milk in container of an electric blender; cover and process until smooth. Transfer to a bowl; stir in Neufchatel cheese and poppy seeds. Add noodles; toss well.

  5. Layer two-thirds of noodle mixture in an 11-x7-x1 1/2-inch baking dish, Spread turkey mixture over noodle mixture, leaving a 1-inch border. Top with remaining noodle mixture, leaving a 1-inch border of the turkey mixture. Cover and bake at 400 degrees for 25 minutes.