Pella Chronicle

January 21, 2013

Cavatini


The Chronicle

Pella —

Ingredients

1 1/4 lb ground turkey
1 green bell pepper, chopped
1 yellow onion, chopped
6 oz turkey pepperoni
1 jar(s) barilla roasted garlic sauce
1 c whole wheat elbow macaroni
1 c whole wheat penne
1 c whole wheat rotini
2 1/2 c low-fat mozzarella cheese, separated
16 oz low-fat cottage cheese
1 tsp italian seasoning
 

Directions

1
Brown ground turkey, onion and bell pepper. Add Pepperoni and Sauce.



Boil pastas for 10 minutes. Drain. Add to Meat sauce mixture.



In a medium bowl, mix 2 cups of mozzarella, the cottage cheese and Italian Seasoning.



In a 9x13 baking dish, layer almost ½ of pasta/meat mixture. Then, add a layer of ½ cheese mixture. Add another layer of pasta/meat (make sure to leave enough for a thin third layer). Add a layer of the rest of the cheese mixture. Top with remaining pasta/meat, and sprinkle on the ½ cup of mozzarella.



Bake at 350 degrees for 35 minutes.