Low Fat Baked Mostaccioli
Indulge in the comforting flavors of Italian cuisine with this Low Fat Baked Mostaccioli—a lighter take on a classic pasta bake! Made with wholesome whole wheat pasta, lean ground turkey, and a trio of low-fat cheeses, this dish is packed with protein and flavor while keeping things heart-healthy. A robust sauce infused with garlic, onions, and Italian herbs coats every bite, creating a savory, satisfying experience. Perfectly baked with a bubbling, golden cheesy topping, this recipe is a family-friendly favorite that’s ideal for weeknight dinners or meal prep. Garnished with fresh parsley, it’s a wholesome meal you’ll feel great about serving. Easy to make, with only 20 minutes of prep time, this dish combines comfort and nutrition in one irresistible casserole.
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Recipe Information
Ingredients
- 340 grams whole wheat mostaccioli pasta
- 1 cup low-fat ricotta cheese
- 1 cup low-fat mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 450 grams lean ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 cups low-sodium tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the whole wheat mostaccioli according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the lean ground turkey to the skillet. Cook until fully browned and cooked through, breaking it apart with a spoon, about 6-8 minutes.
Stir in the low-sodium tomato sauce, dried basil, dried oregano, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked mostaccioli, the turkey and tomato sauce mixture, and low-fat ricotta cheese. Mix well to ensure the pasta is evenly coated.
Spread half of the pasta mixture into a 9x13 inch baking dish. Sprinkle half of the low-fat mozzarella and half of the Parmesan cheese over the top.
Add the remaining pasta mixture into the baking dish, spreading it out evenly. Top with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Once baked, let the dish cool for a few minutes. Sprinkle chopped fresh parsley over the top before serving.
Serve hot and enjoy your low-fat baked mostaccioli!
Nutrition Facts
Calories |
3051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 55.9 g | ||
| Protein | 223.1 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2223 mg | 171% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4074 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
