Baked Ziti

1 lb. cooked Penne Rigate pasta (el dente)
1 lb. ground turkey
26.5 oz can spaghetti sauce
2 Tbs. tomato paste
½ - 1 tsp. garlic salt
1/8 – ¼ tsp. pepper
1 tsp. onion powder (or half small onion finely chopped)
1 -2 tsp. Italian seasoning
10 leaves fresh Basil finely chopped (optional)
¼ - ½ tsp. garlic powder
½ tsp. onion salt
½ cup parmesan cheese
1 cup shredded mozzarella cheese

In a pan, cook the turkey with the garlic salt, 1 tsp. Italian seasoning, half the pepper, and onion powder. Once the turkey is all cooked and the seasonings mixed in well, add the sauce and paste, and warm, mixing well. Season to taste with; garlic powder, onion salt, pepper, basil, and Italian seasoning.
If you’re a small family, like mine, use two baking dishes (12X10 or a deep 9X9). In each dish put half the pasta and half the turkey mixture. Mix well. Add ¼ cup parmesan, and ½ cup mozzarella in each dish, and mix well. Top lightly, with parmesan and mozzarella.

Cover one dish with foil, and bake at 350° for 20-30 min. Cover the second dish with plastic wrap, then foil, and freeze. When you’re ready to eat the second dish, thaw completely, remove plastic wrap, and follow baking instructions.
Each dish serves about 6.

(Recipe and photos courtesy of Pirijo Silver.)