Skinny Pasta Bake with Ground Turkey

Preheat the oven to 300 degrees F (150 degrees C).

Heat oil in a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until starting to brown, 2 to 3 minutes; add 2 cloves of chopped garlic, salt, and pepper. Continue to cook, adding mushrooms and remaining garlic, until turkey is fully browned and crumbly and mushrooms are softened, about 5 minutes more.

Stir spaghetti sauce, stewed tomatoes, and fresh tomato into the pan. Add Parmesan cheese, half-and-half, and 1/2 of the cottage cheese; stir until incorporated. Season with onion, oregano, basil, garlic powder, salt, and pepper and let simmer to allow flavors to meld.

While the sauce simmers, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

Pour cooked pasta into a large bowl and stir in remaining cottage cheese, making sure it is evenly dispersed. Add 1/2 tablespoon basil and mix thoroughly.

Pour 1/2 of the sauce mixture into the bottom of a large casserole or baking dish. Pour pasta over and top with remaining sauce. Sprinkle with mozzarella cheese.

Bake in the preheated oven, covered, until golden and bubbly, about 30 minutes.