November 12, 2010

TURKEY SPAGHETTI BAKE


Printed from COOKS.COM

1 lb. ground turkey
1/2 c. chopped onion
1 garlic clove, minced
2 tsp. sugar
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can tomatoes, undrained, cut up
1 (6 oz..) can tomato paste
1 (4 oz.) can mushroom pieces, drained
1 (7 oz.) pkg. spaghetti, broken, cooked and drained
4 oz. (1 cup) shredded Mozzarella cheese
1/3 c. grated Parmesan cheese


Heat oven to 375 degrees. In large saucepan or Dutch oven, brown ground turkey with onion and garlic; drain if necessary. Stir in sugar, oregano, basil, salt, pepper, tomatoes, tomato paste and mushrooms. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Remove from heat; stir in cooked spaghetti. Place half of spaghetti mixture in 13 x 9 inch (3 quart) baking dish; sprinkle with Mozzarella cheese. Top with remaining spaghetti mixture; sprinkle with Parmesan cheese. Bake at 375 degrees for 30 to 40 minutes or until bubbly. 6 servings. Tip: At this point, casserole can be covered and refrigerated several hours. Bake as directed above.

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