Ingredients for Baked Mostaccioli With Turkey And Spinach
- Mostaccioli Pasta
- Ground Turkey
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- Sage
- Thyme
- Basil
- Chili Pepper Flakes
- Ground Black Pepper
- Frozen Chopped Spinach
- Low Fat Ricotta Cheese
- Low Fat Mozzarella
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How to Make Baked Mostaccioli With Turkey And Spinach
- Preheat oven to 375°F (190°C).
- Cook mostaccioli pasta according to package directions until al dente. Rinse with cold water and set aside.
- While pasta cooks, brown ground turkey in a large skillet over medium-high heat. Drain off any excess grease.
- Add minced garlic to the skillet and cook for 1 minute, until fragrant.
- Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 5-7 minutes, until slightly thickened.
- Add chopped spinach to the sauce and cook until wilted, about 2-3 minutes.
- In a medium bowl, combine ricotta cheese and half of the shredded mozzarella cheese.
- In a 10x15 inch baking dish, combine cooked pasta and turkey sauce.
- Dollop spoonfuls of the ricotta mixture evenly over the pasta and sauce.
- Gently spread the ricotta mixture to distribute it throughout the casserole.
- Sprinkle the remaining mozzarella cheese over the top.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. For extra browning, broil for 1-2 minutes, watching carefully to prevent burning.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
35g
Carbs
17g
