Tomato Florentine Pasta Bake

Full of health-promoting antioxidants, this baked pasta dish delivers all the flavors of lasagna in less than half the preparation and baking time. Serve it with crusty sourdough rolls and a tossed green salad. From the McCormick website.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 lb ground turkey
• 1⁄2 cup  finely chopped onion
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1⁄2 cup water
• 2  teaspoons oregano
• 2  teaspoons sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon crushed red pepper flakes
• 2  cups  uncooked penne pasta
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 1⁄2 cups part-skim ricotta cheese
• 1⁄2 cup  shredded part-skim mozzarella cheese

Directions

1. Heat 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.
2. Meanwhile, cook pasta as directed on package; drain well. Stir pasta and well-drained spinach into sauce until well mixed. Spread 1/2 of the pasta mixture in 11x7-inch baking dish. Spread ricotta cheese evenly over pasta. Top with remaining pasta mixture. Sprinkle evenly with mozzarella cheese.
3. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.