Tex-Mex is quickly becoming one of the most requested flavor combinations. If that is the taste you're looking for, you will not be disappointed with this low fat dish.
Ingredients
8
ounces uncooked thin mostaccioli
Nonstick cooking spray
1
pound 93% lean ground turkey breast
2/3
cup medium or mild salsa
1
package (10 ounces) frozen corn, thawed and drained
1
container (16 ounces) low-fat (1%) cottage cheese
1
egg
1
tablespoon minced fresh cilantro
1/2
teaspoon white pepper
1/4
teaspoon ground cumin
1/2
cup (2 ounces) shredded Monterey Jack cheese
1. Cook pasta according to package directions, omitting salt. Drain and rinse well; set aside.
2. Spray large nonstick skillet with cooking spray. Add turkey; cook about 5 minutes or until no longer pink. Stir in salsa and corn. Remove from heat.
3. Preheat oven to 350°F. Combine cottage cheese, egg, cilantro, white pepper and cumin in small bowl.
4. Spoon half of turkey mixture on bottom of 11×7-inch or 2-quart baking dish. Top with pasta. Spoon cottage cheese mixture over pasta. Top with remaining turkey mixture. Sprinkle with Monterey Jack cheese.
5. Bake 25 to 30 minutes or until heated through. Cut into 6 wedges.
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