Tomato Florentine Pasta Bake

Do you ever see those recipes that are hanging next to the spices at the grocery store and think "Who actually picks those things up?" I think that 99% of the time. However, this 1%-time I picked this one up and am SO glad I did. I make this probably once a month or so. It's a little spicy, with a little kick of cinnamon. I really love it.

Photo Credit to McCormick

Tomato Florentine Pasta Bake

Makes 6 servings

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

Preheat 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.

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.

Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

Recipe Source: McCormick