Tomato Florentine Pasta Bake



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.

Nutrition Facts

333 Total Calories

9 g Total Fat

64 g Cholesterol

633 mg Sodium

38 g Total Carbohydrates

25 g Protein