1/2 pound whole-grain corkscrew or penne pasta
20 ounces lean ground turkey
1 can corn or Mexican corn blend (15 ounces), drained
3 cups chunky salsa of your choice, plus more for garnish
2 cups shredded “Mexican blend” cheese, divided use

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch casserole dish.

2. Cook the pasta in salted water until it’s “al dente,” as directed on the package.

3. Cook the turkey in a skillet until it is thoroughly browned. Combine cooked pasta, turkey, corn and salsa.

4. Spread half the mixture in the dish, then sprinkle with half the cheese. Add remaining mixture and cover dish tightly with foil.

Servings: 8. Serving size: 8 ounces. Per serving: 360 calories, 25.12 g protein, 14.87 g fat, 33.23 g carbohydrates, 3.48 g dietary fiber, 989 mg sodium, 6.80 g sugars, 82 mg cholesterol