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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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(11-20) of 22 reviews

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Reviewed on Jan. 17, 2012 by ValerieMS

Always a big hit at my house! I double the recipe and it all still gets eaten.

Reviewed on Jan. 17, 2012 by Sherri Duran

I often use this casserole when I need to take dinner to someone. It is always good to find something that is healthy for you. I will often freeze casserole so I can take it out when I do not feed like cooking. Great recipe!

Reviewed on Dec. 06, 2011 by kerrynjames

Oops. The review I just posted wasn't for this recipe and I'm not sure how to erase it. Ignore my babbling about Thanksgiving turkey!

Reviewed on Dec. 06, 2011 by kerrynjames

We enjoyed this recipe, although we found it a bit bland. I added cumin, red pepper flakes and coriander to give it a bit more life. All in all, it was a great way to use my leftover Thanksgiving turkey.

Thanks for the recipe!

Reviewed on Nov. 30, 2011 by brownrexx

I think that next time I will mix the sauce and pasta together before layering.

Reviewed on Nov. 28, 2011 by posipati

What? No garlic?

Reviewed on Nov. 28, 2011 by McDucky

Quick and easy.like the dditions suggested for a variation I use majorum in fish chowder along with sweet basil so is always on hand that way.

Reviewed on Oct. 15, 2011 by usjanrdms

Very good recipe. I omitted the salt but never even missed.

Reviewed on Oct. 04, 2011 by howdu

This was very good. Like another reviewer, I omitted the marjoram since I don't keep it on hand. Instead, I added the Parmesan cheese to the cottage cheese, since fat-free cottage cheese doesn't have much flavor. More tweaks: turkey pepperoni, which I halved and sauteed along with the ground turkey (I used app. 16 slices,halved); garlic added to the meat sauce; basil added to the meat sauce. Using Italian turkey sausage instead of plain ground turkey would also be good. Good recipe--I'll make it again. Weight Watcher pointsplus friendly!

Reviewed on Sep. 24, 2011 by ljinsocal

Delicious!! However, I use a jar sauce (Classico Tomato & Basil), instead of the sauce ingredients. Also, I never have marjoram on hand, so I've never used it. My husband and I both love it, and friends for whom I've made it also loved it.

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