Source: Food Stamp Nutrition Connection

A pasta and ground turkey casserole made on top of the stove.

Servings

0.5 lb Turkey, ground, 8% fat, raw
1 tsp paprika
14.5 oz canned, crushed tomatoes
14 oz fat free reduced sodium chicken broth
2 cup Pasta, bow ties, semolina, dry
3 cup Vegetables, broccoli cauliflower carrots, frozen
0.5 cup chopped parsley
0.25 cup Bread Crumbs, Italian style
0.25 cup grated Parmesan cheese

1 Heat a large nonstick pan over medium heat. Add ground turkey and paprika, cook, stirring until meat is browned and no longer pink, about 5 minutes.
2 Stir in tomatoes, chicken broth and pasta. Bring mixture to a boil.
3 Reduce heat to medium-low, cover and simmer until pasta is almost tender, about 10-15 minutes.
4 Remove lid, add vegetables on top of pasta, replace lid. Cook until vegetables are tender, about 5 minutes.
5 Mix parsley, bread crumbs and Parmesan cheese. Sprinkle over vegetables in skillet, cover and let sit for 3 minutes before serving.