Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cups low-fat cottage cheese
  • 1 large egg
  • 1 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ¼ cup fresh basil, chopped
  • 12 oz chickpea ziti pasta
  • 24 oz low-sodium marinara sauce
  • 2 cups part-skim shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the chickpea ziti pasta in salted boiling water according to package directions, but remove it 2 minutes before the al dente mark; drain and set aside.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb lean ground turkey, breaking it apart with a spatula and cooking until browned and it reaches an internal temperature of 165°F (74°C).
  4. Stir 3 cloves minced garlic, 1 tsp dried oregano, ½ tsp salt, and ½ tsp black pepper into the turkey; cook for 2 minutes until the garlic is fragrant.
  5. In a food processor or blender, combine 2 cups low-fat cottage cheese, 1 egg, 1 tbsp nutritional yeast, and ½ tsp garlic powder; blend on high until completely smooth.
  6. Transfer the blended cheese mixture to a bowl and stir in ¼ cup chopped fresh basil.
  7. In a 9x13 inch baking dish, toss the undercooked pasta with the browned turkey and 24 oz low-sodium marinara sauce.
  8. Dollop the blended cottage cheese mixture over the pasta and gently swirl it in with a knife to create ribbons of creaminess.
  9. Evenly distribute 2 cups shredded mozzarella and ½ cup grated Parmesan cheese over the top.
  10. Bake for 25–30 minutes. Turn on the broiler for the final 2–3 minutes until the cheese crust is bubbly and mahogany-colored, watching closely to prevent burning.