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Baked Mostaccioli Recipe

Baked Mostaccioli Recipe photo by Taste of Home

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“I often serve this for dinner parties and always get tons of compliments,” writes Donna Ebert from Richfield, Wisconsin.

This recipe is:

Healthy

Diabetic Friendly

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Baked Mostaccioli Recipe

Prep: 35 min. Bake: 30 min.

Yield: 6 Servings

35 30 65

Ingredients

8 ounces uncooked mostaccioli
1/2 pound lean ground turkey
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/3 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups (16 ounces) fat-free cottage cheese
1 teaspoon dried marjoram
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain if necessary.
Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli.
Spread 1/2 cup meat sauce into an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese (dish will be full).
Bake, uncovered, at 350° for 30-40 minutes or until bubbly and heated through. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 278 calories, 7 g fat (3 g saturated fat), 39 mg cholesterol, 607 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 medium-fat meat, 2 vegetable, 1-1/2 starch.

Originally published as Baked Mostaccioli in Healthy Cooking April/May 2008, p41

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Baked Mostaccioli

Baked Mostaccioli

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(1-10) of 22 reviews

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Reviewed on Mar. 15, 2013 by georgeanna

Made this two day ago. It is delicious! Even better the second day! A great smaller version of lasagna. It was easy and tasty a perfect combination.

Reviewed on Mar. 13, 2013 by amysuetoo

Quick and easy to make especially mixing the meat sauce and pasta. I don't use the parmesan cheese. I add a little extra marjoram. I add garlic in the meat sauce.

Reviewed on Mar. 07, 2013 by carolunderhill

As a lower in fat dish, this was very good. I tweaked it a bit. I added a clove of garlic with the onion, a tsp of dried basil, 1/4 tsp pepper flakes to the sauce. I used 2% cottage cheese, that's what I had on hand. As suggested I also added the pasta to the sauce to save a step.

Reviewed on Dec. 07, 2012 by hunkydoriest

Great recipe! This was like lasagna, but the noodles were easier to work with.

Reviewed on Dec. 05, 2012 by HOGWriter

We agree with all the other 5-star reviews...this recipe is terrific. Combining pasta and sauce saved time assembling. Fresh summer basil (like in the picture) would have been a nice touch to top it off.

Reviewed on Aug. 26, 2012 by Mikkiana57

An awesome recipe! Made it for my Weight Watchers diet and it is delicious - only 9 points. Add green beans or a salad to round out the meal.

Reviewed on Jun. 02, 2012 by alzingone

Every time I make this it gets better. I'm not sure how, but my husband always says, "make it again."

Reviewed on May. 29, 2012 by mom2grlys

I have made this several times. Something I always do is double everything but the cottage cheese and mozzerella cheese. Always turns out wonderful and plenty cheesy for my family. I figure I might as well cook the whole pound of meat and the whole box of noodles, then we have leftovers!

Reviewed on Apr. 01, 2012 by Dioptase

Excellent!! I used Turkey Italian Sausage and some Turkey Pepperoni.

Reviewed on Jan. 19, 2012 by Grmacat

I imagine the homemade sauce described is great, but for time restraints, I actually used a jar of Classico Tomato and Basil sauce. I also combined 1 cup cottage cheese with 2 cups shredded 6-cheese Italian blend (which has Mozzarella & Parmesan in it) I also combined the sauce, meat-onion, and pasta all together before layering it with the cheeses above. Served it with garlic bread and a green salad - it was delicious and not too heavy!

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