Layered Penne

Ingredients

15 lb Ground Turkey

Six 16 oz tubs of Small Curd Cottage Cheese

Four 16 oz bags of Shredded Mozzarella Cheese

Twelve 24 oz cans of Spaghetti Sauce

6 Eggs

4 lb Onions, chopped

4 heads of Garlic, minced

10 oz Spinach, chopped

6 Zucchini, chopped

10 lb Pasta (whole-grain penne preferred)

Eight 28 oz cans of Canned Tomatoes

Directions

Preheat oven to 425F.

Begin boiling water for noodles ASAP.

Heat sauce on stove and add canned tomatoes.

Brown turkey with garlic and onions. When cooked, add to sauce.

Blend together the cottage cheese, eggs, and 2 bags of the mozzarella.

Boil noodles until al dente, about 8-10 minutes. Drain.

Separate drained noodles into two or three large baking pans.

Add sauce evenly to each baking pan and coat the noodles. Make sure to save half the sauce for another layer later.

Spread a layer of spinach and zucchini over cheese mix.

Top with the rest of the sauce, spreading evenly across each dish.

Cover each dish evenly with the remaining mozzarella.

Bake at 425F until bubbly, about 20 minutes.