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Mexican Style Baked Pasta

Mexican Style Baked Pasta

Prep: 20 minutesCook: 45 minutesServes: 8


  • Nonstick cooking spray
  • 1 package (16 ounces) AFS® Butternut Veggie Noodles
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¾ pound ground turkey
  • 1 large yellow bell pepper, diced
  • 1 jar (15 ounces) mild or medium chunky salsa
  • 1 package (1 ounce) less-sodium taco seasoning
  • 1 package (8 ounces) finely shredded Mexican cheese blend
  • 4 green onions, sliced (about ¼ cup)
  • ¼ cup chopped fresh cilantro leaves


  1. Preheat oven to 375°. Spray 9-inch square baking dish with cooking spray; add Veggie Noodles, oil and salt and toss to combine. Cover dish with foil; bake 30 minutes.
  2. In large skillet, cook turkey and pepper over medium-high heat 8 minutes or until browned, breaking up meat with side of spoon; stir in salsa and seasoning. Heat to a boil; reduce heat to medium-low and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat; fold in 1 cup cheese.
  3. Toss turkey mixture with Veggie Noodle mixture; sprinkle with remaining 1 cup cheese. Bake, uncovered, 15 minutes or until top is browned. Let stand 5 minutes; serve sprinkled with onions and cilantro.

Note from the Dietitian

The butternut noodles are an excellent source of vitamins A and C and lower in carbohydrate and calories than most pasta. This recipe contains 873mg sodium and 14g fat (51% of total calories) and 6g saturated fat (22% of total calories) per serving. The Dietary Guidelines for Americans recommend limiting daily sodium intake to 2300mg and saturated fat to no more than 10% of total daily calories. Limit sodium and saturated fats in other daily meals as part of a balanced approach to a healthy diet. Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.

U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 - 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at

Approximate nutritional values per serving

245 Calories, 14g Fat (6g Saturated), 54mg Cholesterol, 873mg Sodium, 15g Carbohydrates, 3g Fiber, 5g Sugars, 0g Added Sugars, 15g Protein

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