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 11- x 7-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.
A Taste For Health Tip: Use 2 cans (8 ounces each) no salt added tomato sauce in place of the regular tomato sauce to save 307mg sodium per serving.
Nutritional information per serving Calories: 333 Fat: 9 g Carbohydrates: 38 g Cholesterol: 64 mg Sodium: 633 mg Fiber: 4 g Protein: 25 g
Always looking for recipes to tweak for my vegetarian daughter that won't make my carnivore husband go crazy with deprivation. This was a crowd pleaser. Used meatless ground ''meat.'' Substituted a bit of heavy cream cuz I didn't have ricotta. The combo of cinnamon and red pepper was nice.
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