Fresh herbs and hearty squash make this comforting dish perfect for cold evenings. It’s great for large crowds or reheating during the week as leftovers.


  1. Preheat oven to 400˚F. Heat olive oil in large skillet set over medium heat; cook onion and brown sugar, stirring occasionally, for 15 to 17 minutes or until tender and deep golden.
  2. Add turkey, garlic, sage, rosemary, salt and pepper, stirring with wooden spoon to break up turkey. Cook for 3 to 5 minutes or until turkey is browned. Add squash and broth; bring to boil.
  3. Reduce to simmer; cover and cook for 3 to 5 minutes or until squash is just tender.
  4. In large pot of boiling salted water, cook pasta for 6 to 8 minutes or until al dente; drain, reserving 1/2 cup pasta water. Toss together pasta, reserved pasta water, squash mixture and mozzarella; transfer to 13- x 9-inch glass baking dish.
  5. Sprinkle with Parmesan cheese; bake for 10 to 12 minutes or until cheese is melted and golden. Sprinkle with parsley.

Tip: Substitute crumbled Italian sausage or ground pork for turkey if desired.

Makes 12 servings. Per serving: 230 calories, 7 g fat, 2 g saturated fat, 35 mg cholesterol, 200 mg sodium, 28 g carbohydrates, 3 g fiber, 2 g sugar, 14 g protein.

A Pasta Fits original recipe.

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