78. Cook my way through an entire magazine/cookbook

Baked Mostaccioli

January edition of Healthy Cooking Magazine.

I couldn't find mostaccioli, so I used penne, they're probably the same thing or at least very close, I also used ground turkey with italian seasoning. Super easy to make with a lasagna feel to it. Couldn't stop eating it. (Next time – mind over stomach.. right Nicole!) 

I'd like to point out how "healthy" doesn't really work when you go back for seconds or thirds! 

I'd definitely make this again! YUM!

Ingredients

• 8 ounces uncooked mostaccioli
• 1/2 pound lean ground turkey
• 1 small onion, chopped
• 1 can (14-1/2 ounces) Hunt’s® Original 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.