Cheesey Italian dishes are another thing that I miss while being on this diet. Whenever I start to REALLY crave something, that seems to be when I make up the best recipes!  This recipe is so delicious and it's really hard to imagine that it is actually low fat and pretty darn healthy.  I have served it to people that are against low fat eating and they actually had no idea that I cut major fattening ingredients and loved it anyway.  Enjoy! 

  • 2 (28 ounce) jars of Classico Tomato and Basil tomato sauce
  • 1 box of rigatoni pasta
  • 1 pound of extra lean ground turkey (I like Jenny-O)
  • 1 (16 ounce) container of fat free cottage cheese
  • 2 packages of Kraft Fat Free Mozzarella Cheese
  • 1/4 cup of finely chopped fresh Italian parsley
  • 1 egg, slightly beaten
  • 3/4 tsp of kosher salt
  • 1/4 tsp black pepper
  • Extra virgin olive oil 

Preheat the oven to 350 degrees. Cook rigatoni, drain, set aside.  Do not salt the pasta, there is already enough salt in the dish. 

Using a large skillet with a little bit of olive oil, brown the turkey.  In case you have never cooked with turkey, turkey doesn't really brown.  Instead, it turns white and is no longer pink.  Break up all the pieces of the turkey so that is it the consistency of ground beef. 

Once the turkey is cooked, add the cottage cheese and one package of the Mozzarella cheese. Stir very well until the cheese is completely blended with the turkey.  Then, add the parsley, egg, salt, and pepper.  Stir well again so that all the flavors are incorporated. 

Add one and a half of the jars of tomato sauce to the mixture.  Stir well again. Add the cooked rigatoni and guess what, stir some more! 

Spoon the mixture into a 13x9 baking dish (I like to use my largest corning ware).  Spread the remaining half jar of sauce over the mixture.  Then sprinkle the entire second bag of Mozzarella cheese over the top. 

Bake for 20 minutes or until the cheese is bubbly (fat free cheese doesn't get that bubbly, but it will get soft).

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