1/2 lb. ground turkey (or your choice ground meat)
1/2 cup finely chopped onion
1 (15 oz.) can tomato sauce (Hunts)
1 (6 oz.) can tomato paste (Hunts)
1/2 cup water
2 1/4 tsp. oregano
2 tsp. sugar
1/2 tsp. ground cinnamon
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
2 cups penne pasta (Barilla)
1 (10 oz.) box frozen chopped spinach, thawed, drained & squeezed dry
1 1/2 cups Ricotta cheese (part-skim)
1/2 cup shredded Mozzarella cheese (part-skim)

Cook turkey and onion in large non-stick 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 flakes. Bring to a boil. Reduce heat to low; simmer for 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 an 11x7-inch baking dish. Spread Ricotta cheese evenly over pasta. Top with remaining pasta mixture. Sprinkle evenly with Mozzarella cheese.

Bake in preheated 375°F oven for 15 minutes until heated through. Let stand five minutes before serving.

Submitted by: Hannah