Tomato Florentine Pasta Bake

Tomato Florentine Pasta Bake
Photo by www.myrecipes.com

Ingredients

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

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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