Baked Mostaccioli With Turkey and Spinach |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
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. 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:
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.
|
|