2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup packed)
2 tablespoons small basil leaves or torn basil
Preheat oven to 350. Cook pasta according to the package
directions, omitting salt and fat; drain and set aside.
Place turkey and sausage in a medium bowl, and mix well with
hands to combine. Heat a Dutch oven over medium-high heat. Coat
pan with cooking spray. Add turkey mixture to pan; cook 8 minutes
or until browned, stirring to crumble. Remove from pan.
Add oil to pan; swirl to coat. Add onion and pepper; saute 4 minutes. Add garlic; saute for
5 minutes or until onion is tender. Add wine, scraping the pan to loosen browned bits, and
cook for 4 minutes or until liquid almost evaporates. Stir in pasta, turkey mixture, marinara
sauce, and 1/2 cup basil. Spoon mixture into a 13 by 9 inch glass or ceramic baking dish
coated with cooking spray. Top with mozzarella and 1/4 cup Parmigiano Reggiano. Bake at
350 for 25 minutes or until bubbly and cheese melts and begins to brown.