Preheat oven to 350 degrees.
Makes 6 servings.
- In boiling water cook 8 ounces of multi-grain, whole wheat or garden pasta. Drain and rinse the pasta. Set aside.
- Coat a nonstick skillet with cooking spray. Add 1 lb. crumbled ground turkey breast, 1 medium finely chopped onion and 1 chopped medium green bell pepper. Cook and stir until turkey is no longer pink. Stir in 1 (14½ -ounce) can no-salt-added stewed tomatoes, 1 (8-ounce) can no-salt-added tomato sauce, ½ teaspoon ground black pepper and ¼ teaspoon ground allspice. Cook for a few minutes; stir in cooked pasta. Pour into a large casserole dish. Cover the top with ½ cup shredded reduced-fat cheddar cheese.
- Bake uncovered for 20 minutes or until heated through.