Tomato Pasta Casserole

You know that home cooked meal that your mom used to make that tasted better the next day this is it. Omitting the ricotta will lower the calorie intake but it just won't be the same.

Ingredients:

• 8 ounces dry whole wheat pasta
  

• 3 cloves garlic sliced thinly
• 1 shallot chopped
• ¼ cup green onion chopped
• 2 tablespoons fresh oregano chopped
• 1 cup mushrooms chopped
• 8 oz fresh spinach
• 1 cup ricotta
• ¼ cup parmesean
• 1 lb ground turkey
• 650 ml jar tomato pasta sauce (I used Classico Tomato & Basil)
• 2 tablespoons olive oil

Directions:

1. Preheat oven to 350°F.
2. Cook pasta according to package directions.
3. Heat olive oil over medium high heat in saucepan, add shallot and garlic.
4. Sweat shallot and garlic slightly then add mushrooms and sauté until soft.
5. Add ground turkey and cook until brown, then add tomato sauce, oregano, ricotta, spinach and cooked pasta. Simmer for 5 minutes.
6. Top with Parmesan and green onion.
   
7. Place pasta in casserole dish or use oven safe saucepan and bake in oven for 10-15 minutes.
8. Let stand for 10 minutes and serve hot.

Serves 6