© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 lb GROUND TURKEY
1/2 c finely chopped onion
1 (15-oz) can tomato sauce
1 (6-oz) can tomato paste
1/2 c cold water
2-1/4 tsp dried oregano leaves
2 tsp sugar
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
2 c (6-oz) uncooked penne pasta
1 (10-oz) package frozen chopped spinach, thawed, drained and squeezed dry
1-1/2 c part-skim Ricotta cheese
1/2 c shredded part-skim Mozzarella cheese
Preheat oven to 375 degrees F.
Cook turkey and onion in large nonstick skillet on medium heat until turkey 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 to 165 degrees F. Let stand 5 minutes before serving.
333 Total Calories
9 g Total Fat
64 g Cholesterol
633 mg Sodium
38 g Total Carbohydrates
25 g Protein