Instructions: Heat 1/2 tablespoon olive oil in a large nonstick skillet. Crumble the ground turkey into the skillet and brown, stirring occasionally, for 10 minutes. Using a slotted spoon to drain away all fat, transfer browned turkey meat to a dish and set aside.

Wipe out skillet and add remaining 1/2 tablespoon olive oil. Place over low heat and add onion, garlic, and chile pepper. Saute, stirring occasionally, until onion is limp, about 5 minutes.

Stir in reserved tomato sauce, oregano, chili powder, wine, parsley, and browned turkey meat. Cook, stirring occasionally, until sauce flavors blend, about 20 minutes.

Meanwhile, cook pasta according to package directions to al dente. Drain pasta and divide equally between two 8-inch square foil baking pans.

Spoon sauce equally over the pasta and top each with half of the shredded cheese. Cover and seal with aluminum foil. Label and date. Freeze until firm.

When ready to bake, preheat oven to 350 degrees. Bake the dish, covered, until cheese is melted and sauce is bubbling, about 35 to 45 minutes.

This recipe yields 2 entrees, 4 servings each.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.