Servings: 6

12 oz elbow noddles 12 oz elbow noddles
16 oz  ground turkey 16 oz  ground turkey
1/2 medium green pepper, diced ½ medium green pepper, diced
1 medium yellow onion, finely diced 1 medium yellow onion, finely diced
2 cups  breakstones sour cream 2 cups  breakstones sour cream
1 28oz can no salt added diced tomatoes 1 28oz can no salt added diced tomatoes
1 cup grated Parmesan cheese 1 cup grated Parmesan cheese
1 ½ cups shredded, sharp cheddar 1 ½ cups shredded, sharp cheddar
6 garlic cloves, minced 6 garlic cloves, minced
4 tsp dried oregano 4 tsp dried oregano
4 tsp dried basil 4 tsp dried basil

Preheat oven to 425 degrees. Spray a 9” x 13” baking dish with non-fat cooking spray.
Cook noodles according to package directions, drain and place into a large bowl. Mix in the sour cream and Parmesan, and then pour into baking dish.
While the noodles are cooking, spray a large, nonstick skillet with non-fat cooking spray, and add in the garlic, bell peppers and onions. Cook until tender and fragrant, about 2 minutes.
Add in the ground beef. Season pepper, and cook until no longer pink…about 5 to 8 minutes.
Add in  no salt added diced tomatoes, dried oregano, dried basil, and dried parsley, bring to a simmer, and cook until the sauce begins to thicken, about 3 to 4 minutes.
Empty the beef and vegetable mixture over the noodles, and evenly sprinkle the reduced fat cheddar over top.
Place in oven and bake until cheese is melted and bubbling, about 20 minutes.
Let cool for about 5 minutes before serving.