1 package (1 pound) ziti or small tube paste
½ pound lean ground turkey
2 cans (one 29 ounces, one 8 ounces) tomato sauce, divided
1½ cups (6 ounces) shredded part-skim mozzarella cheese, divided
1 can (8 ounces) mushroom stems and pieces, drained
5 ounces frozen chopped spinach, thawed and squeezed dry
½ cup reduced-fat ricotta cheese
4 teaspoons Italian seasoning
2 garlic cloves, minced
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes
¼ teaspoon pepper
½ cup water
1 tablespoon grated Parmesan cheese
1½ ounces sliced turkey pepperoni

Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet...

• Cook turkey over medium heat until no longer pink; drain.

• Transfer to a large bowl.

• Add the 29-oz. can of tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic, garlic powder, red pepper flakes and pepper.

Drain pasta; fold into turkey mixture.

• Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

• Combine the water and remaining tomato sauce; pour over pasta mixture.

• Sprinkle with Parmesan cheese and remaining mozzarella cheese.

• Top with pepperoni.

• Cover and bake at 350° for 24-30 minutes or until bubbly.

Uncover; bake 5 minutes longer or until cheese is melted.