Tomato Florentine Pasta Bake

Tomato Florentine Pasta Bake
Photo by www.myrecipes.com

Ingredients

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

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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