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Baked Mostaccioli

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

6 ServingsPrep: 35 min. Bake: 30 min.

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

2 of 2

Baked Mostaccioli (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.