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Tomato Florentine Pasta Bake: Date Added: 30 Jul 2011
Listed in: Pasta

1/2 Cup finely chopped onion
1 (15-Ounce) can tomato sauce
1 (6-Ounce) can tomato paste
1/2 Cup cold water
2-1/4 Teaspoons dried oregano leaves
2 Teaspoons sugar
1/2 Teaspoon ground cinnamon
1/2 Teaspoon garlic powder
1/4 Teaspoon crushed red pepper flakes
2 Cups (6-Ounces) 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

Cooking Instructions

Yield: 6 (1-cup) servings

1. Preheat oven to 375 degrees F.
2. Cook turkey and onion in large nonstick skillet on medium heat until turkey is no longer pink.
3. 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.
4. Meanwhile, cook pasta as directed on package; drain well.
5. Stir pasta and well-drained spinach into sauce until well mixed.
6. 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.
7. Bake 15 minutes or until heated through to 165 degrees F. Let stand 5 minutes before serving.

Recipe and photo used with permission by the National Turkey Federation. For more turkey information and recipes visit www.

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Tomato Florentine Pasta Bake
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