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Ingredients1 h 15 m servings 429
Original recipe yields 8 servings (1 large casserole )
- 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.
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- Cook's Notes:
- You can use any kind of mushroom for this, and fresh onion can be substitute for dried minced onion. Any similar pasta can be used.
- If desired, add more cottage cheese, half-and-half, or Parmesan cheese to the sauce to achieve desired taste and texture.
- Instead of baking, you can simply add sauce mixture to cooked pasta and stir until coated. Serve family-style with Parmesan cheese on top.
Per Serving: 429 calories; 11.4 53.6 28.9 54 561 Full nutrition