RONZONI SMART TASTE PENNE RECIPES

Steps:

• In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks.
• Set aside on a dish.
• Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
• Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
• Bring to a boil and then lower heat to medium-low and simmer for 20 minutes.
• While simmering, heat oven to 350°F.
• Spoon just enough of the turkey/vegetable mixture to cover the bottom of a 9x13 pan.
• Cover with uncooked pasta.
• Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
• Cover with foil and bake 50-55 minutes.
• Remove from oven and let stand, covered, for 15 minutes.
• Divide into 8 servings.

Steps:

• Preheat oven to 375°F. Spray a 9x13-inch baking pan with oil spray.
• In a large pot of salted water, cook pasta according to instructions until al dente (I like to under-cook it 3 or 4 minutes as it will cook more in the oven). Drain and return to pot.
• Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt, pepper and crushed tomatoes. Season with basil, oregano, salt and pepper and cook 5 minutes.
• Add sauce to the pasta and combine. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.
• Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella and cover with foil.
• Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.