Ingredients:
1 lb whole wheat rigatoni or 1 lb ziti pasta
1 tablespoon olive oil
1 large yellow onions, chopped
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb ground turkey
3 garlic cloves, finely chopped
1/2 tablespoon dried oregano
24 ounces pasta sauce ( or 26 oz)
15 ounces low-fat ricotta
10 ounces frozen spinach, thawed and squeezed to remove excess moisture
1/2 cup grated parmesan cheese
1 cup shredded part-skim mozzarella cheese
Directions:
Heat oven to 400 F
Cook the ziti or rigatoni according to the package directions.
Meanwhile, heat the oil in a large pot over medium heat. Add the onion, salt and pepper and cook for 5 minutes.
Add the turkey and cook, crumbling with a spoon until no trace of pink remains, about 7 minutes.
Spoon off and discard any excess fat.
Add the garlic and oregano and cook for 2 minutes.
Add the pasta sauce and cook for 3 minutes. Remove from heat.
Add the drained ziti to the pot and toss.
Add the ricotta, spinach and 1/4 cup of the Parmesan and toss again.
Spread the mixture into a 9-by-13 inch baking dish that is lined with aluminum foil.
Sprinkle with the mozzarella and remaining Parmesan.
Bake until the mozzarella melts (about 15 minutes).
You can also freeze this, thaw it overnight in the fridge and then cook it at 350F for one hour covered, then remove foil and cook for 10 minutes until cheese melts.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.