Cheesy Baked Spaghetti with Ground Turkey

Spaghetti tossed with a hearty turkey, pepper and tomato sauce, then baked under a bubbly blanket of mozzarella and Parmesan. Cuts into squares like lasagna, with a lot less work.

Ingredients

• 1 lb spaghetti
• 1 lb ground turkey
• 1 bell pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 32 oz marinara sauce
• 14.5 oz can diced tomatoes
• 1½ cups shredded mozzarella
• ⅓ cup grated Parmesan
• a few sprigs parsley, chopped

From your pantry: 1 tbsp olive oil, 1½ tsp Italian seasoning, ½ tsp fennel seed, ¼ tsp red pepper flakes, 1 tsp salt, cooking spray.

Instructions

1. Heat the oven to 375°F and grease a 9x13-inch dish. Cook the spaghetti in salted water 2 minutes short of al dente and drain.
2. Heat the oil in a large skillet over medium-high heat. Brown the turkey with the onion, pepper, garlic, fennel, pepper flakes and salt, breaking it up, until cooked through, 8 to 10 minutes.
3. Stir in the marinara, diced tomatoes and Italian seasoning and simmer until slightly thickened, 5 to 8 minutes.
4. Toss the spaghetti and parsley with the sauce and spread in the dish. Top with the mozzarella and Parmesan.
5. Bake uncovered until bubbly and browned on top, 25 minutes. Let it rest 10 minutes before cutting into squares.

Tip: A little fennel seed gives lean ground turkey the flavor of Italian sausage without the extra fat.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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