This is a variation of a recipe from the Washington Post. We really liked it. Looks a bit, funny with the cottage cheese, but it was very tasty (and easy to make ahead)
8 ounces uncooked penne rigate
1 1/3 pounds lean ground turkey breast
1 cup mild salsa
10 ounces frozen corn kernels (defrosting is not necessary)
16 ounces low-fat cottage cheese
1 large egg
Leaves from 4 to 6 sprigs cilantro, chopped (1/4 cup)
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
4 ounces grated or shredded cheese, such as Monterey jack or cheddar, or a combination
1. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook according to the package directions (ignore the instruction to salt the cooking water). Drain.
2. Meanwhile, preheat the oven to 350 degrees. Have ready a 2-quart (ungreased) baking dish, preferably at least 4 inches deep.
3. Cook turkey until no longer pink, in LARGE non-stick
4. Add the salsa and corn; stir to mix well, then remove from the heat.
5. Combine the cottage cheese, egg, cilantro, white pepper and cumin in a medium bowl. Add cooked pasta and mix well.
6. Spread half of the turkey-salsa mixture evenly in the baking dish, pressing it down slightly.
7. Layer with the cooked pasta mixture.
8. Spread half of the grated cheese on the combined pasta layer, then spread the remaining turkey mixture on the cheese.
9. Finish with the remaining grated cheese, sprinkled evenly over the top.
10. Bake uncovered for 25 to 30 minutes, until it is heated through and has a melted, slightly crisped top.