|8oz (250 g)||Italpasta Spaghetti, cooked and drained|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive oil|
|1/2 lb (250 g)||ground turkey|
|4||cloves garlic minced|
|1 tsp (5 mL)||dried oregano|
|¼ tsp (1 mL)||each salt and pepper|
|¼ tsp (1 mL)||hot pepper flakes|
|4 cups (1 L)||baby spinach leaves|
|1/2 cup (125 mL)||grated Parmesan cheese|
|⅓ cup (75 mL)||milk|
|1/2 cup (125 mL)||shredded provolone cheese|
|1 cup (250 mL)||Italpasta Tomato Marinara Smooth Style Sauce, warmed|
- Preheat the oven to 400°F (200°C). Heat the oil in a large nonstick skillet set over medium-high heat. Add the ground turkey, garlic, oregano, 1/4 tsp each salt and pepper, and the hot pepper flakes. Cook for 7 minutes or until browned. Stir in the spinach until wilted; remove from heat. Toss with spaghetti and transfer to a greased 9-inch (23 cm) pie plate.
- Whisk the eggs with the Parmesan, milk, nutmeg and remaining salt and pepper. Pour over spaghetti mixture. Sprinkle with provolone cheese. Bake for 40 minutes or until set and browned around the edges. Let stand for 5 minutes before slicing. Serve with warm tomato sauce.
Calories per 1/8 of prepared recipe 246, Fat 8 g, Cholesterol 87 mg, Sodium 298 mg, Carbohydrates 27 g, Fibre 2 g, Sugar 3 g, Protein 15 g