• Course: Main Course
• Features: Fast, Kid-Friendly

Ingredients:

• 8 ounces dried thin mostaccioli pasta (may substitute penne rigate)
• 1 1/3 pounds lean ground turkey breast
• 1 cup mild salsa
• 10 ounces frozen corn kernels (defrosting is not necessary)
• 16 ounces low-fat cottage cheese
• 1 large egg
• Leaves from 4 to 6 sprigs cilantro, chopped (1/4 cup)
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cumin
• 4 ounces grated or shredded cheese, such as Monterey jack or cheddar, or a combination

Directions:

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook according to the package directions (ignore the instruction to salt the cooking water). Drain.

Meanwhile, preheat the oven to 350 degrees. Have ready a 2-quart (ungreased) baking dish, preferably at least 4 inches deep.

Lightly grease a large nonstick skillet with nonstick cooking oil spray; heat over medium heat. Add the turkey and cook, stirring to break up any clumps, for about 5 minutes or until the meat is no longer pink. Add the salsa and corn; stir to mix well, then remove from the heat.

Combine the cottage cheese, egg, cilantro, white pepper and cumin in a medium bowl.

Spread half of the turkey-salsa mixture evenly in the baking dish, pressing it down slightly. Layer with the cooked pasta, then with the cottage cheese-egg mixture; gently stir the cottage cheese-egg mixture into the pasta, then smooth out that combined layer.

Spread half of the grated cheese on the combined pasta layer, then spread the remaining turkey mixture on the cheese. Finish with the remaining grated cheese, sprinkled evenly over the top. Bake uncovered for 25 to 30 minutes, until it is heated through and has a melted, slightly crisped top.

Divide among individual plates; serve hot.

Recipe Source:

Adapted from a recipe on DiabeticCooking.com.

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