Baked Pasta with Turkey and Ricotta

• 7 cups Bow Tie Pasta
• 16 ounces, weight Package Italian Flavored Ground Turkey
• 24 ounces, fluid Favorite Spaghetti Sauce
• 15 ounces, weight Part-skim Ricotta Cheese
• 3/4 cups Grated Parmesan Cheese
• 2 cups Baby Spinach, Chopped
• 8 ounces, fluid Small Fresh Mozzarella Cheese Balls
• 12 ounces, weight Fresh Mushrooms

1. Spray a 13x9 baking dish with cooking spray.
2. Cook the pasta according to package directions, drain and set aside.
3. Cook ground turkey over medium heat until browned.
4. Mix 1 1/2 cups of the spaghetti sauce with ricotta cheese, 1/2 cup parmesan cheese, spinach, ground turkey and the cooked pasta.
5. Pour into prepared dish.
6. Sprinkle with remaining parmesan cheese and cover the entire dish with foil.
7. Bake at 400 degrees F for 25 minutes or until hot and bubbly.
8. Dice the mushroom and saute over medium heat until the liquid cooks out.
9. Arrange the cheese balls (I cut them in half) randomly over the pasta and scatter the mushrooms atop that.
10. Let stand for 10 minutes before serving.
11. You may want to place the casserole back into the oven for 5 minutes to reheat mushrooms and melt cheese, but if not, just make sure the cheese melts, you shuld rest it for 10 minutes before serving.

bow tie pasta, italian flavored ground turkey, ricotta cheese, parmesan cheese, mozzarella cheese, mushrooms

Taken from tastykitchen.com/recipes/main-courses/baked-pasta-with-turkey-and-ricotta/ (may not work)