Turkey and Pasta Casserole

Makes 4 servings

• 3/4 cup uncooked small pasta shells or elbow macaroni
• 1 pound ground chicken or turkey
• 2 cups frozen mixed vegetables (from 1-pound bag)
• 1 (15-ounce) can Italian-style tomato sauce
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 cup shredded Parmesan cheese

1. Heat oven to 400°. Cook pasta as directed on package. While pasta is cooking, cook chicken in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain.

2. Spoon chicken into ungreased 2-quart casserole. Stir in frozen vegetables, tomato sauce, pasta, garlic salt and pepper.

3. Cover and bake about 30 minutes or until vegetables are tender. Stir; sprinkle with cheese.