Mostaccioli and Turkey

----Turkey Mixture---- 1 1/2 C mostaccioli pasta -- cooked

1 Lb ground turkey breast -- cooked

1 C bell peppers -- chopped

1/2 C onions -- chopped

1 Tsp salt

1/2 Tsp oregano

1/8 Tsp cinnamon

1/8 Tsp nutmeg

8 Ozs no-salt-added tomato sauce

1 Clove garlic -- crushed

----Sauce---- 1 Tbsp margarine -- melted

2 Tbsps unbleached flour

1/8 Tsp nutmeg

1 1/2 C skim milk

1/2 C fat-free mozzarella cheese -- shredded

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Cook mostaccioli pasta according to package directions except omit the salt. Drain. In a skillet, cook turkey, bell peppers, and onions until no pink remains in turkey and vegetables are tender. Stir in salt, oregano, cinnamon, 1/8 teaspoon nutmeg, tomato sauce, and garlic. Alternate layers of mostaccioli and meat mixture in prepared dish. Heat margarine in a saucepan over low heat until melted. Stir in flour and remaining nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Boil and stir 1 minute. Spoon sauce over mostaccioli and meat mixture. Sprinkle with cheese. Bake uncovered for 35 minutes.