Baked Mostaccioli With Turkey and Spinach
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 16 ounces mostaccioli pasta
- 1 lb ground turkey
- 1 tablespoon minced garlic
- 28 ounces crushed tomatoes
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 tablespoon basil
- 1⁄2 teaspoon chili pepper flakes
- 1⁄4 teaspoon ground black pepper
- 10 ounces frozen chopped spinach, thawed and drained
- 15 ounces low-fat ricotta cheese
- 16 ounces low fat mozzarella, shredded
directions
- Bring water to a boil for pasta and cook according to directions. Rinse in cold water and set aside.
- While water is boiling for pasta, brown the turkey in a large skillet. Add garlic and cook until the turkey is no longer pink.
- Add crushed tomatoes and remaining spices. Cook at medium heat until bubbling. Add spinach and continue to heat until the sauce is thick.
- In a bowl, combine the ricotta cheese and half of the mozzarella.
- 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.
- 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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Reviews
-
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.