Ingredients
1 package (1 pound) uncooked ziti or small tube pasta1/2 pound lean ground turkey2 cans (one 29 ounces, one 8 ounces) tomato sauce, divided1-1/2 cups shredded part-skim mozzarella cheese, divided1 can (8 ounces) mushroom stems and pieces, drained5 ounces frozen chopped spinach, thawed and squeezed dry1/2 cup reduced-fat ricotta cheese4 teaspoons Italian seasoning2 garlic cloves, minced1/2 teaspoon garlic powder1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper1/2 cup water1 tablespoon grated Parmesan cheese1-1/2 ounces sliced turkey pepperoni
Preparation
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Transfer to a large bowl. Add the 29-oz. can tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic, garlic powder, pepper flakes and pepper. Drain pasta; fold into turkey mixture.
Transfer to a 13x9-in. baking dish coated with cooking spray. Combine the water and remaining tomato sauce; pour over pasta mixture. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Top with pepperoni.
Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted.
