¾ cup refrigerated or frozen egg product, thawed, or 3 eggs
½ cup light dairy sour cream
¼ cup snipped fresh basil or 1 tablespoon dried basil, crushed
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper
2 cups chopped cooked turkey breast (10 ounces)
1 (10 ounce) package frozen chopped spinach, thawed and well drained
4 ounces reduced-fat Montery Jack cheese, shredded (1 cup)
⅓ cup chopped bottled roasted red sweet pepper
Preheat oven to 350°F. Coat a 9-inch deep-dish pie plate or a 2-quart square baking dish with cooking spray; set aside. Cook pasta according to package directions; drain well.
Meanwhile, in a large bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Gradually beat in eggs and sour cream. Stir in basil, garlic powder and crushed red pepper. Stir in cooked pasta, turkey, spinach, Monterey Jack cheese and roasted red pepper. Spread mixture in prepared plate or dish.
Bake, uncovered, for 45 to 50 minutes or until edges are slightly puffed and golden and center is heated through. Let stand on a wire rack for 10 minutes before serving. Cut into wedges or rectangles to serve.