Directions

1. Preheat oven to 350 F. Lightly spray a 10 inch spring form pan with non-stick spray and wrap in foil in case it leaks.
2. Brown the turkey in a large skillet over medium heat until no longer pink, about 4 to 5 minutes. Transfer to a bowl using a Slotted Spoon and discard any fat left in the pan.
3. Return the pan to the heat and cook the onion and mushrooms until softened, approximately 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the Italian seasoning and the onion powder. Remove from the heat and set aside.
4. Cook the pasta in a large pot of salted, boiling water 6 to 7 minutes or until almost al dente. The pasta will continue cooking in the oven. Drain and set aside.
5. In a large bowl, whisk together the sauce, ricotta cheese, parsley and eggs.
6. Add the pasta, turkey, and onion, mushroom, garlic mixture. Stir in 1 cup of Parmesan and 3/4 cup of mozzarella.
7. Transfer the mixture to the prepared pan.
8. Sprinkle the remaining cheese over the top of the pie.
9. Bake until the cheese is melted and bubbling, 25 to 30 minutes. Remove from the oven and allow to rest for at least 5 minutes. Remove ring from pan and cut into wedges. Serve immediately.