- 1 lb ground turkey
- 1 small onion, chopped
- 3 cloves garlic, minced
- 24 oz tomato sauce
- 1-½ cup water
- 1 tbsp dried parsley flakes
- 1 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 1 tsp salt
- 4-½ cup wide egg noodles
- 1 cup lo fat ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- Dash basil and pepper (optional)
- ¼ cup shredded part skim mozzarella cheese for garnish
- In a large skillet, brown ground turkey with onions and garlic. Drain.
- Add tomato sauce, water, parsley oregano, basil and salt
- Stir in noodles and bring to a boil, stirring occasionally
- Reduce heat, cover and simmer for 15 minutes or until noodles are tender
- In a bowl, combine ricotta, Parmesan, and egg, and sprinkle with basil and pepper to taste
- When simmering is done, drop cheese mixture by rounded tablespoons into pasta mixture
- Cover and cook 5 minutes more
- Sprinkle with shredded mozzarella and allow to melt. Serve.