Baked Mostaccioli With Turkey and Spinach

READY IN: 55mins
Recipe by cathianne

This is an adaptation of a recipe from Club Running magazine. It makes a very hearty dinner. The resulting casserole is thick, not at all runny, so you may want to add sauce or reduce pasta if you prefer it wetter. The cook time includes the sauce and pasta as well as the casserole itself.

Top Review by smellyvegetarian

We really liked this, and boy did it make a TON of food! I had about 12 oz turkey to use up and my box of pasta was only 14.5 oz but believe me it made plenty! I also used a combination of fresh spinach and collard greens that I needed to use up--just steamed 'em and tossed them in. Next time I might make it with even less meat and add in some chopped mushrooms or other veggies. I found that adding a bit of salt to the tomato sauce and garlic powder to the cheese mixture made this plenty flavorful for us. I loved the layering--usually the ricotta is mixed in with the pasta so you don't get a chance to appreciate it. Thanks for a keeper. Funny this came from Club Running magazine...it was my pre-race dinner for the longest race I've ever run and it served me well LOL. Made for PAC Spring 2011.

Ingredients Nutrition

Directions

  1. Bring water to a boil for pasta and cook according to directions. Rinse in cold water and set aside.
  2. While water is boiling for pasta, brown the turkey in a large skillet. Add garlic and cook until the turkey is no longer pink.
  3. Add crushed tomatoes and remaining spices. Cook at medium heat until bubbling. Add spinach and continue to heat until the sauce is thick.
  4. In a bowl, combine the ricotta cheese and half of the mozzarella.
  5. Mix pasta and sauce in a 10x15 pyrex-type dish. Spoon clumps of the cheese mixture over the pasta and sauce mixture and gently spread. Sprinkle remaining cheese over the casserole.
  6. Bake covered for 20 minutes at 375°F Uncover and bake for another 10 - 15 minutes. If cheese is not brown, turn oven to broil for NO MORE THAN 2 minutes.

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