10 oz. ground turkey
1/2 c. chopped onion
1/4 c. diced green pepper
1 c. part-skim milk Ricotta cheese
3 oz. uncooked (spinach) noodles
3 c. canned whole tomatoes, coarsely chopped with liquid
1/2 tsp. salt
1/2 tsp. garlic powder
1 tsp. crushed dried oregano
1 tsp. sweet basil
1 tbsp. plus 1 tsp. grated Parmesan cheese
2 oz. grated Mozzarella cheese

In a large (or electric) skillet, brown turkey, onion, and green pepper. Mix Ricotta into meat mixture; sprinkle on noodles. In a small bowl, combine tomatoes, juice, and spices; pour evenly over noodles. Bring liquids to a boil, adding more liquid if necessary (remember noodles will be absorbing liquid). Reduce heat to medium-low; cover and simmer about 20 minutes or until liquid is absorbed, don't let it dry out. Sprinkle evenly with Parmesan and Mozzarella cheese. Recover; turn off heat and let stand 5 minutes to allow cheese to melt. Serves 4. Approximately 415 calories per serving.