WW PointsPlus value - 7

Serves - 10

Prep Time - 20 min

Cook Time - 50 min

2 spray(s) cooking spray 1 tsp olive oil, extra virgin 3/4 pound(s) uncooked 93% lean ground turkey 2 medium uncooked onion(s), chopped 8 oz cremini mushroom(s), thinly sliced 1 Tbsp kosher salt 1 Tbsp minced garlic 1 pinch red pepper flakes 12 oz roasted red peppers (packed in water), drained, chopped 15 oz canned diced tomatoes 30 oz canned tomato sauce 1 Tbsp Italian seasoning 1/2 cup(s) basil, fresh, minced (plus extra for garnish) 12 oz uncooked whole wheat pasta, penne, cooked according to package instructions 1 cup(s) shredded part-skim mozzarella cheese, divided 1/4 cup(s) grated Parmesan cheese, divided

Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.

Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.

Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.

Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne, 1/2 cup mozzarella and 2 tablespoons Parmesan.

Spoon penne mixture into prepared dish; sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until cheese is bubbly and melted, and dish is heated through, about 25 to 30 minutes; garnish with fresh basil if desired. Yields about 1 cup per serving.