1 pound whole wheat penne pasta
1 (16-ounce) carton fat-free cottage cheese
2 eggs, lightly beaten
1 small onion, diced
3 cloves garlic, minced
1 pound ground turkey breast
2 cups marinara sauce
2 (14.5-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
1 (9-ounce) package baby spinach
2 cups (8 ounces) fat-free mozzarella cheese
1/2 cup grated fresh Parmesan cheese
Preheat oven to 350°. Cook pasta according to package directions; drain and set aside in a large bowl. Combine cottage cheese and eggs; set aside.
In a large skillet, sauté onion and garlic over medium heat. Add turkey; cook until browned. Add pasta sauce, diced tomatoes, oregano and basil. Reduce heat to low and cook for 5 to 10 minutes. Add spinach and cook until wilted. Combine the noodles, cottage cheese mixture, turkey mixture, mozzarella cheese, and Parmesan with a wooden spoon. Pour into a 9×13-inch baking dish. Bake at 350° for 40 to 45 minutes. Makes 8 servings.