Friday, October 7, 2016

Baked Spaghetti

  • 1/2 box of wheat spaghetti noodles
  • 1 pound ground turkey
  • 1 large onion
  • 1 jar of your favorite pasta sauce
  • 1 teaspoon of salt and salt
  • 1 cup shredded Parmesan cheese
  • 2 cups of mozzarella cheese
  • 2 red bell pepper
  • 3 gloves of garlic crushed
  • 2 tablespoons oregano
  • 3 tablespoons Italian seasoning
  • 1 teaspoon white wine 
  • *Bag of small frozen turkey meatballs (optional)

Preheat the oven to 350 Degrees F.  Lightly grease/spray a 9x13 inch baking dish.

Bring a large pot of lightly salted water to a boil.  Cook the spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite

Dice the red pepper and onion and set aside.

Open the ground turkey, and began to cook over medium eat.  Stir in the diced red pepper and diced onion, garlic, and white wine.  Cook until the vegetables are soft and translucent and there is no more pink meat.  Once cooked, drain the excess liquid from the meat mixture (if there is any).

Over medium heat, pour your favorite spaghetti sauce, salt and pepper into the meat mixture.  Add in the spices - oregano and Italian seasoning.  Stir everything together and cover with a lid.  Let simmer for 15-20 minutes.

Drain the spaghetti noodles and mix  into the sauce/meat mixture.  Note: You may need to add more salt or seasonings to taste once everything is combined.

Place half of the spaghetti mixture into the baking dish, sprinkle over the parmesan and mozzarella cheese.  Repeat the process using the same technique you would to make a layered lasagna. You should have 4 layers,  the last being cheese. 

Bake in the oven for 30 minutes until bubbly.

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