cups whole grain pasta, such as rotini
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cups pasta sauce
tablespoons tomato paste
teaspoon granulated garlic
teaspoon onion powder
teaspoon crushed red pepper
teaspoon dried oregano leaves
teaspoon dried basil leaves
teaspoon brown sugar
(6-ounce) package HORMEL® Turkey Pepperoni slices
cup shredded mozzarella cheese
In large pot of salted water, cook pasta 12 to 15 minutes or until al dente, stirring occasionally; drain. Return pasta to same pot.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add pasta sauce, tomato paste, garlic, onion powder, red pepper, oregano, basil, brown sugar and pinch salt. Stir until well combined and hot. Add to pasta; stir to coat.
Heat oven to 375°F.
Spoon turkey mixture into 9 x 13-inch baking pan, or six 1 ½ cup capacity ovenproof dishes.
Arrange pepperoni over turkey mixture. Sprinkle with cheese.
Bake 20 to 25 minutes or until golden.