Tomato Florentine Pasta Bake

Tomato Florentine Pasta Bake
Photo by www.myrecipes.com

Ingredients

  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) tomato sauce
  • 2 ¼ teaspoons McCormick Oregano Leaves
  • 2 ¼ teaspoons McCormick Oregano Leaves
  • 1 ½ cups part-skim ricotta cheese
  • 1 ½ cups part-skim ricotta cheese
  • ½ cup shredded part-skim mozzarella cheese
  • + 21 more ingredients
    • 1 can (6 ounces) tomato paste
    • 1 can (6 ounces) tomato paste
    • ½ cup finely chopped onion
    • ½ cup finely chopped onion
    • 2 teaspoons sugar
    • 2 teaspoons sugar
    • 2 cups uncooked penne pasta (6 ounces)
    • 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
    • 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
    • 2 cups uncooked penne pasta (6 ounces)
    • ½ cup water
    • ½ teaspoon McCormick Cinnamon, Ground
    • ½ cup water
    • ½ pound ground turkey
    • ½ teaspoon McCormick Cinnamon, Ground
    • ½ teaspoon McCormick Garlic Powder
    • ½ pound ground turkey
    • ½ teaspoon McCormick Red Pepper, Crushed
    • ½ teaspoon McCormick Garlic Powder
    • ½ teaspoon McCormick Red Pepper, Crushed
    • ½ cup shredded part-skim mozzarella cheese

1. 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. ...

View full recipe at My Recipes

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