Baked Pasta with Turkey, Tomatoes, and Mozzarella

Serves 8

* 2 tablespoon(s) extra-virgin olive oil

* 1 pound(s) plum tomatoes, diced
* 1 large yellow onion, finely chopped
* 2 clove(s) garlic, minced
* 4 cup(s) marinara sauce
* 1/2 teaspoon(s) crushed red pepper flakes
* 3 cup(s) shredded cooked turkey
* 1 pound pasta of your choice
* 1 cup(s) fresh basil leaves, torn
* 3/4 cup(s) grated Parmigiano-Reggiano cheese
* 1 pound(s) fresh mozzarella cheese, diced

Directions

1. Heat oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large, deep skillet over medium heat; add plum tomatoes, onion, and garlic and cook 5 minutes, until tomatoes soften. Stir in marinara sauce and red pepper flakes; continue to simmer 5 minutes. Remove sauce from heat; stir in turkey.

2. Add pasta to boiling water and cook until very al dente, about 2 minutes less than the recommended time on the package. Drain pasta; transfer to a large bowl and toss with 2 cups of the sauce.

3. Grease a 3-quart baking dish with extra-virgin olive oil. Layer some of the pasta in dish, then some of the remaining sauce, basil, Parmigiano-Reggiano, and mozzarella. Repeat layers until all ingredients are used, ending with mozzarella on top. Bake 25 minutes, until top is golden and pasta is crisp on edges.