Turkey Mostaccioli Bake

Name: Turkey Mostaccioli Bake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings.
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 fat-free cottage cheese; 1 teaspoon dried marjoram; 1-1/2 cups shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese

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

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 fat-free cottage cheese
1 teaspoon dried marjoram
1-1/2 cups 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 11x7-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.

Nutrition Facts

1-1/3 cups: 278 calories, 7g fat (3g saturated fat), 39mg cholesterol, 607mg sodium, 32g carbohydrate (9g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 medium-fat meat, 2 vegetable, 1-1/2 starch.

Originally published as Easy Mostaccoli Bake in Healthy Cooking April/May 2008

Reviews

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Average Rating:

justmbeth

Mar 28, 2015

This was good. Great to pull together quickly for a weeknight meal.
micemery

Jul 4, 2013

Mine turned out a little watery. I added 1 tsp Italian seasoning and some garlic powder. Good for a week night meal!
georgeanna

Mar 15, 2013

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.
amysuetoo

Mar 13, 2013

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.
carolunderhill

Mar 7, 2013

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.
hunkydoriest

Dec 7, 2012

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

Dec 5, 2012

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.
Mikkiana57

Aug 26, 2012

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.
alzingone

Jun 2, 2012

Every time I make this it gets better. I'm not sure how, but my husband always says, "make it again."
mom2grlys

May 29, 2012

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!