Baked Turkey Pasta Casserole

• 8 oz. spaghetti pasta
• 1 tsp. salt, for pasta cooking water
• 2 tsp. olive oil
• ½ c. onion, finely chopped
• 2 tbsp. garlic, minced
• 1 lb. ground turkey
• 1 jar Cucina Antica Pasta Sauce
• 2 large eggs, beaten
• 1 tsp. Italian seasoning
• 2 c. low-fat cottage cheese
• 1 ½ c. shredded low-fat mozzarella cheese

Preheat oven to 375°F. Lightly grease an 8x8” casserole dish with nonstick spray and set aside.

Bring a medium-sized pot of water to boil, add the salt. Break the spaghetti into thirds and add to the boiling salted water. Cook until pasta is barely done, 1-2 minutes less than package directions. Drain pasta well.

While pasta cooks, heat oil in nonstick skillet with high sides over medium heat. Add onion and sauté 5 minutes, until softened and starting to brown. Add garlic and cook 1-2 minutes more. Add ground turkey, cooking until nicely browned, breaking apart with wooden spoon as it cooks. You might need more oil, depending on the size of your pan. When the turkey is well-browned, add the pasta sauce and simmer on low heat until sauce is very thick, 15-20 minutes.

In a small bowl, combine eggs, Italian seasoning, and cottage cheese; set aside.

To build the casserole, layer half the cooked spaghetti, followed by half the turkey mixture, half the cottage cheese and egg mixture, and half the mozzarella cheese. Repeat layers.

Bake, uncovered, 30-35 minutes, or until bubbling and the top is nicely browned. Let casserole rest at least 5 minutes after removing from the oven. Cut into squares and serve.