Turkey Mostaccioli Bake Recipe
- 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
- 1. 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.
- 2. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- 3. In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli.
- 4. 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).
- 5. Bake, uncovered, at 350° for 30-40 minutes or until bubbly and heated through. Yield: 6 servings.
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.
Reviews for Turkey Mostaccioli Bake
"This was good. Great to pull together quickly for a weeknight meal."
"Mine turned out a little watery. I added 1 tsp Italian seasoning and some garlic powder. Good for a week night meal!"
"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."
"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."
"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."
"Great recipe! This was like lasagna, but the noodles were easier to work with."
"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."
"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."
"Every time I make this it gets better. I'm not sure how, but my husband always says, "make it again.""
"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!"
"Excellent!! I used Turkey Italian Sausage and some Turkey Pepperoni."
"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!"
"Always a big hit at my house! I double the recipe and it all still gets eaten."
"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!"
"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!"
"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!"
"I think that next time I will mix the sauce and pasta together before layering."
"What? No garlic?"
"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."
"Very good recipe. I omitted the salt but never even missed."
"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!"
"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."
"Great recipe; my whole family loves it. I like that it's easy to prepare, healthy and reheats well."
"So yummy! Easier than lasagna and just as good."
"This is a great recipe! Lasts for days! I used Italian seasoned tomatoes and turkey meat. It gave the dish so much flavor!"
"I made this for supper and it was delicious. I used lean ground beef instead of the ground turkey. I didn't have cottage cheese, so I substituted ricotta cheese. I will be making this dish to take to a pot luck. Thanks for the great recipe."
"Oh so easy! Great flavors and nice and filling."
"Added more seasoning and half a jar of diced pimiento as well as a layer of turkey pepperoni. Also added some fresh mushrooms into the ground meat near the end of the browning process."
"Very good and nice size servings. I thought it tasted very good, but it wouldn't hurt to go a little heavier on the spices."
"I added minced garlic and can of drained mushrooms to the meat mixture-also increased water to 1/2 cup -next time I make it I will add additional Italian herbs and maybe some sausage to give extra flavor"
"This was pretty good, I used ground buffalo instead of turkey. Thought it could use a bit more spice, maybe adding some pepperoni or using sausage instead. All in all was good, and was great for using up leftovers and using ingredients I had on hand."
"This recipe was so good. My husband doesn't like Italian recipes much but liked this one. I used 1 1/4 pounds of ground turkey and instead of adding the oregano and marjoram I used one 14.5 oz. can of diced tomatoes with basil, garlic and oregano. It's now one of our favorite dishes."
"I tried this recipe and my family is asking for more! It is quick and easy but tastes like you spent a long time in the kitchen. A perfect meal for a cold winter day."
"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."
"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!"
"Re: Baked MostaccioliI 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!"
"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!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.