TURKEY AND FUSILLI BAKE

3 cups cooked turkey, cubed
10 oz. fusilli pasta
4 cups canned tomatoes
2 1/2 tbsp. tomato paste
1/4 cup EACH chopped onions and sliced mushrooms
1 tbsp. sugar
2 tsp. dried marjoram leaves
1 tsp. dried oregano
6 cloves garlic, minced
1/2 tsp. pepper
1 cup turkey or chicken stock
1 tbsp. cornstarch
1/2 cup mozzarella cheese, shredded

Cook pasta according to package directions. In a large saucepan,

combine tomatoes, tomato paste, onions, mushrooms, sugar, marjoram, oregano, 

garlic and pepper. Bring to a boil.

Reduce heat and simmer 10-15 minutes. 

Whisk stock and cornstarch together and stir into tomato mixture. 

Bring to a boil and boil for one minute.

Stir in cooked pasta and turkey. 

Pour mixture into large baking pan and top with cheese. 

Bake in oven at 350F for 30-40 minutes.

Serves 8.

NOTE: Of course, I tweak all of these usually adjusting herbs and
spices and even amounts of vegetables and meat.