Zesty Italian Casserole

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 646.3
  • Total Fat: 35.3 g
  • Cholesterol: 51.7 mg
  • Sodium: 1,569.0 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 39.4 g

View full nutritional breakdown of Zesty Italian Casserole calories by ingredient

Number of Servings: 8


    1 lb. ground turkey (preferably 97% ff)
    1/4 cup chopped onion
    1 jar pasta sauce
    1/2 cup ff sour cream
    1 1/2 cup part skim mozzarella cheese, shredded
    1 pkg. reduced fat crescent rolls (8 oz., I use Pillsbury in the refrigerated section of the store)
    4 tsp. parmesan cheese
    few sprays of spray butter or olive oil spray
    italian seasoning
    salt and pepper


1. Brown turkey and chopped onions. If desired, sprinkle with salt and pepper and dash of Italian seasoning. Drain and add pasta sauce.
2. Spray a 9 x 13 pan with non-stick spray. Add meat mixture to pan, spreading evenly.
3. Combine mozzarella cheese, sour cream, salt and pepper and approx. 1/2 tsp. italian seasoning in a small bowl.
4. Drop cheese mixture by spoonfuls evenly over meat mixture, smooth some if necessary.
5. Separate crescent rolls and place over cheese mixture. Seams can be pressed slightly to seal together.
6. Sprinkly parmesan cheese and a dash of italian seasoning over rolls. If desired, spray with butter or olive oil to help browning.
7. Bake at 375 degrees for 20-25 minutes, until top is golden brown.

Notes: Nutrition info is actually a little high. I didn't have the option to choose some of the reduced fat and ff ingredients when putting in the ingredients. I usually omit the butter spray altogether. If needed, by my calculations, works out to be 8 WWpoints.

Number of Servings: 8

Recipe submitted by SparkPeople user JMGNABBY.

Member Ratings For This Recipe

  • no profile photo

    this recipe is easy and yummy - 3/16/07

  • no profile photo

    This is a great recipe, Easy but impressive!! oh, and super yummy!! - 3/16/07