4 oz. elbow macaroni
1 lb. ground turkey breast
3/4 tsp. garlic-pepper blend
3 medium zucchini, chopped
2 Tbsp. fresh basil (2 tsp. dried)
1 10oz. container refrigerated alfredo sauce
Topping:
1/4 C. Italian Style Bread Crumbs
2 Tbsp. grated romano cheese
1 tsp. margarine, melted
1. Heat oven to 350 degrees and spray 2-1/2 qt. casserole with non-stick cooking spray.
2. Cook macaroni to desired tenderness and drain
3. In large non-stick skillet stir and cook turkey and garlic-pepper blend until no longer pink. Add cooked macaroni, zucchini, basil and alfredo sauce. Mix well and spoon into casserole.
4. In small bowl combine topping ingredients and sprinkly over casserole. Bake in 350 degree oven for 30-40 minutes