From the kitchen of Dreamfields Pasta and
Chef Jim Coleman, with special guest Tami A. Ross, RD, LD, CDE

Preparation Time: 20 minutes
Cook Time: 40 minutes

Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil
2 large shallots, thinly sliced
6 cloves garlic, chopped
1-1/4 pounds Italian-style turkey sausage (casing removed)
1 can (28 ounces) diced tomatoes, undrained
1/4 teaspoon crushed red pepper flakes
Herbed Ricotta (see recipe below)
3/4 cup shredded part-skim mozzarella cheese
Salt and pepper

Directions:

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.
3. Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.
4. Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375*F for 30 minutes or until heated through.

Herbed Ricotta
Combine all ingredients in a large bowl; mix well:
1 container (15 ounces) part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano

Makes 9 servings.

Nutrition information (1/9 of recipe): 434 calories; 31 g protein; 16 g digestible carbohydrates*; 17 g total fat; 7 g saturated fat; 77 mg cholesterol; 730 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 42 g carbohydrate. For more information go to www.DreamfieldsFoods.com.