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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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(11-14) of 14 reviews

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Reviewed on Nov. 06, 2009 by Zeeb

I used beef with this and had family over and they all loved it. Needed a little more spice though. But thier were no leftovers.

Reviewed on Jul. 06, 2009 by shelbyamay

I have had mastaccioli with ground beef before. This is a great alternative with less fat! Suited my dietary needs AND was delicious! My 5 year old loved it!

Reviewed on Jun. 14, 2009 by grammijudi

Re: Baked Mostaccioli

I loved this recipe. I used gr. beef also. I did use the cottage cheese and it was delicious but next time I will try ricotta. This made a huge amt. and is perfect with french bread and a salad! I will definitely make this again!

Reviewed on Oct. 10, 2008 by Pinstripes

I was intrigued by this recipe and gave it a shot. Wow, was it good! I admit I used ground beef instead of ground turkey. It's warm and satisfying and makes enough to have it again for lunch the next day. I love it!

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