Baked Mostaccioli

adapted from Taste of Home Healthy Cooking Magazine

8 oz. uncooked mostaccioli or penne (I used Dreamfields)
1/2 pound lean ground turkey
1 small onion, chopped
1 14 1/2-oz. can diced tomatoes, undrained
1 6-oz can tomato paste
1/3 cup water
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed red pepper
1/8 tsp pepper
2 cups (16 oz.) nonfat cottage cheese
1 tsp dried marjoram
1 1/2 cups (6 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan or deep skillet, cook the turkey and onion over medium heat until the meat is no longer pink; drain if necessary. Stir in the tomatoes, tomato paste, water, oregano, salt, red pepper, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli. Spread 1/2 cup meat sauce into an 11 x 7 x 2-inch baking dish coated with cooking spray. Layer half of the pasta, meat sauce and cheese. Top with cottage cheese mixture. Layer with remaining pasta, meat sauce and mozzarella cheese. Sprinkle with Parmesan. Bake, uncovered, at 350˚ for 30-40 minutes or until bubbly and heated through. Serves 6.