Ingredients:
4 teaspoons Extra Virgin Olive Oil (EVOO)
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1 clove garlic, minced
16 ounce ground turkey
1 teaspoon Lite salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1/4 teaspoon Italian herb seasoning
1 Tablespoon sugar substitute (of choice)
1 16-ounce can stewed tomatoes
1 16-ounce can tomato sauce
1/2 cup water
water for cooking pasta
8-10 ounces Farfalle pasta, cooked and set aside (I like Barilla brand)
8 ounces Mozzarella cheese (set aside)

Directions:
1. Heat EVOO in a large skillet. (I like the even cooking of a cast iron skillet.) Saute onion, bell pepper and celery for 2-3 minutes. Add turkey, stirring often, until turkey is done.
2. Add remaining ingredients except the pasta and cheese. Cook until all ingredients are well blended and some of the liquid has evaporated.
3. In a large mixing bowl, combine meat mixture and pasta. Blend until all pasta is coated with meat and sauce.
4. Spray a large casserole dish with an olive oil cooking spray.
5. Pour meat and pasta mixture into dish. Sprinkle with cheese.
6. Cover with non-stick foil.
7. Bake at 350 degrees for 20 minutes.

Serve with freshly cooked green beans and onions. A fresh green leafy salad is a tasty addition to the great casserole.
Enjoy!
Linda