Tuesday, June 25, 2013

Three Cheese Ziti w/ Turkey

I've finally had a chance to start cooking, which has made me a much happier camper. During my high school years, ziti was a recipe that my mom would turn to every week. It was easy, great flavors, and produced a lot of leftovers. Although the ziti was delicious, it was full of calories. This recipe made it feel just like home but with a healthy twist. Delicious comfort food. And the best part - leftovers!

Servings: 8 | Calories: 289 | Total Fat: 7 g | Previous Points: 5 | Points Plus: 6 | Saturated Fat: 3 g | Trans Fat: 0 | Cholesterol: 20 mg | Sodium: 228 mg | Carbohydrates: 43 g | Sugars 3 g | Dietary Fiber: 5 g | Protein: 15 g

  • 1 pound lean ground turkey, (optional, if you prefer meatless)
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1 (24 ounce) jar marinara, no sugar added
  • 4 cups cooked ziti or penne shells (cook according to package, about 2-1/2 cups dry shells)
  • 1/2 cup fat free cottage cheese
  • 1/2 cup low fat ricotta cheese
  • 2 cups mozzarella cheese, shredded, low fat
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano
In a large skillet add ground turkey, diced onion, minced garlic, 1/2 teaspoon black pepper and cayenne pepper. Cook over medium-high heat, breaking up meat as you go, cook until turkey has lost its pink color. Drain any fat from turkey and add the entire jar of marinara sauce, stir.
Cook ziti or penne shells according the package instructions, al dente is preferred (firm but not hard). Drain and add to cooked turkey and marinara.
Preheat oven to 375 degrees.
In a large mixing bowl combine cottage cheese, mozzarella, ricotta and 1/2 teaspoon black pepper and oregano.
In a large casserole dish or 9" x 13" pan, add 1/2 turkey mixture (cooked turkey, marinara and cooked shells), top with half cheese mixture, repeat.

Cook uncovered for approximately 30 minutes or until cheese is melted and bubbly.

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