Great recipe! I had to substitute a few things. I used 10 noodles instead of 8 in order to fill up the 13x9 pan. I didn't use the recommended sauce, so I addeda TON of minced garlic to the sweet turkey sausauge as it was cooking. I added extra basil, oregano, pepper and garlic to the cheese mixture. I also used about 22 oz of spaghetti sauce instead of the 15. I used Hunt's Zesty Spicy sauce because it has so much flavor. I used fat free ricotta and skim mozz. I poured about 20 oz of the sauce into the turkey wine mixture. However, once I covered the noodles, it just didn't seem like enough so I poured a little more sauce. The next time, in order to make it not so dry, I would recommend increasing the wine and broth to 3/4 each, 1 cup of the pumpkin, and adding about 22-25 oz of spaghetti sauce to the cooked mixture. Fabulous meal that I intend to make again very soon!

Reviewed On: Sep. 2, 2009

OMG this was great!! I just made it for dinner to go along with grilled pork tenderloin. I had three servings! I used diced tomatoes that were already seasoned with oregano, basil and garlic. I sauted EXTRA minced garlic with the onion to give it more flavor. I also used pork stuffing mix to go along with the tenderloin. I used dried spices and added extra, per other reviewers. WOW, this was soooooooo good! I will definitely save this receipe for next year!

Reviewed On: Jul. 26, 2009

This was a great recipe! I let it marinade for a few hours rather than just the few minutes the recipe called for. I also grilled it wrapped in foil to keep the taste in and it worked out great. I threw in a few scallops into one of the foil packets and they tasted great as well!

Reviewed On: Jul. 20, 2009