CREAMY BAKED PASTA WITH SPINACH
1/2 lb. Turkey, ground
1/2 cup Onion, chopped
1 jar Robert Rothschild Farm Vodka Pasta Sauce
1/2 cup Water
8 oz. Penne pasta, uncooked
1 (10 oz.) pkg. Spinach, frozen, chopped, thawed, drained and squeezed dry
1 1/2 cups Ricotta cheese, part-skim
1/2 cup Mozzarella cheese, shredded
Preheat oven to 375 degrees F. Cook turkey and onion in large non-stick skillet on medium-high heat until meat is no longer pink. Stir in pasta sauce, and water. 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 1/2 of the pasta mixture in 11 x 7-in. baking dish. Spread ricotta cheese evenly over pasta. Top with remaining pasta mixture. Sprinkle evenly with mozzarella cheese.
Bake 15 minutes or until heated through. Let stand 5 minutes before serving.