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This baked pasta dish delivers all the flavors of lasagna in less than half the time preparing and baking. Serve it with crusty sourdough rolls and a tossed green salad.
1/2 pound ground turkey
1/2 cup finely chopped onion
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
2 1/4 teaspoons McCormick® Oregano Leaves
2 teaspoons sugar
1/2 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Red Pepper, Crushed
2 cups uncooked penne pasta (6 ounces)
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 1/2 cups part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
Preheat oven to 375°F. Cook turkey and onion in large nonstick skillet on medium heat until meat is no longer pink. Stir in tomato sauce, tomato paste, water, oregano, sugar, cinnamon, garlic powder and red pepper. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Meanwhile, cook pasta as directed on package; drain well. Stir pasta and well-drained spinach into sauce until well mixed. Spread 1/2 of the pasta mixture in 11x7-inch baking dish. Spread ricotta cheese evenly over pasta. Top with remaining pasta mixture. Sprinkle evenly with mozzarella cheese.
Bake 15 minutes or until heated through. Let stand 5 minutes before serving.
Use 2 cans (8 ounces each) no salt added tomato sauce in place of the regular tomato sauce to save 307mg sodium per serving.
(Amount per serving)
This is my husbands absolute favorite! Definitely the perfect dish to make in a pinch.
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