Ingredients
12
oz uncooked spaghetti
1
egg
1/2
cup grated Parmesan cheese
1/4
cup fresh parsley, chopped
2
tablespoons butter, melted
1
cup low-fat cottage cheese
4
oz 1/3-less-fat cream cheese (Neufchâtel), softened, cubed (from 8-oz package)
1
lb ground turkey
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1
cup shredded mozzarella cheese (4 oz)
1/4
cup thinly sliced fresh basil leaves or small fresh basil leaves
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Cook spaghetti as directed on package.
Meanwhile, in medium bowl, beat egg, Parmesan cheese, parsley and melted butter with whisk. Drain spaghetti; return to spaghetti-cooking pan. Add egg mixture to spaghetti, and quickly toss until evenly coated; transfer mixture to baking dish.
In medium bowl, mix cottage cheese and cream cheese. Spread mixture evenly over spaghetti mixture in baking dish.
In 10-inch nonstick skillet, cook turkey over medium heat 5 to 8 minutes, stirring occasionally, until browned. Remove from heat; stir in pasta sauce. Spread mixture over cottage cheese layer in baking dish. Top evenly with mozzarella cheese.
Bake 35 to 40 minutes or until heated through and cheese is melted and lightly browned on top. Let stand 5 minutes. Top with basil.
