Baked Mostaccioli

So, I've been trying to incorporate more healthful dishes into my meals. This recipe for mostaccioli is a light version that includes lots of tomato flavor, ground turkey and fat free cottage cheese. I must admit that I am not usually a fan of cottage cheese with pasta dishes, but this definitely made the dish really creamy!

Baked Mostaccioli

Source: Healthy Cooking

8 oz. uncooked mostaccioli

1/2 lb. lean ground turkey

1 small onion, chopped

1 can (14.5 oz) diced tomatoes, undrained

1 can (6 oz.) tomato paste

1/3 cup water

1 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. pepper

2 cups (16 oz.) fat-free cottage cheese

1 tsp. dried marjoram

1-1/2 cups shredded, part skim mozarella cheese

1/4 cup Parmesan cheese

Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook the turkey and onion over medium heat until the meat is no longer pink; drain if neccessary.

Stir in the tomatoes, tomato paste, water, oregano, salt & 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 11x7x2 inch 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. Sprinkle with Parmesan cheese (dish will be full).

Bake, uncovered, at 350 degrees for 30--40 minutes or until bubbly and heated through.