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TOMATO FLORENTINE

TomaFlorentine

Tomato Florentine

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Updated: March 9, 2012 8:02AM



MAKES 6 SERVINGS

½ pound ground turkey

½ cup finely chopped onion

2 (8-ounce) cans no-salt-added tomato sauce

1 (6-ounce) can tomato paste

½ cup water

2 ¼ teaspoons oregano

2 teaspoons sugar

½ teaspoon ground cinnamon

½ teaspoon garlic powder

¼ teaspoon crushed red pepper

2 cups (6 ounces) uncooked penne pasta

1 (10-ounce) package frozen
chopped spinach, thawed,
drained and squeezed dry
1½ cups part-skim ricotta cheese

½ cup shredded part-skim
mozzarella cheese

Preheat oven to 375 degrees.

In large non-stick skillet on medium heat, cook turkey and onion 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 half of pasta mixture into 11x7-inch baking dish. Spread ricotta cheese evenly over pasta. Top with remaining pasta mixture. Sprinkle evenly with mozzarella cheese. Bake 15 to 20 minutes or until heated through. Let stand 5 minutes before serving.

McCormick Spices

Nutrition facts per 1-cup serving:

333 calories, 9 g fat, 64 mg cholesterol, 38 g carbohydrates, 25 g protein, 326 mg sodium, 4 g fiber



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