Fit and Creamy Baked Spaghetti
6 ounces multi-grain angel hair pasta, dry
6 ounces multi-grain angel hair pasta, dry
2 cups spaghetti sauce
(I used Prego Heart Smart)
1 pound lean ground turkey
1 teaspoon garlic salt
salt and pepper, to taste
1 teaspoon Italian seasoning
4 ounces light cream cheese (1/3 less fat), room temperature
1/2 cup parmesan cheese, grated
1 pound lean ground turkey
1 teaspoon garlic salt
salt and pepper, to taste
1 teaspoon Italian seasoning
4 ounces light cream cheese (1/3 less fat), room temperature
1/2 cup parmesan cheese, grated
Cook pasta according to directions on package, only to al dente.
Meanwhile, heat a large skillet over medium heat. Add ground turkey, garlic salt, salt and pepper. Brown the ground turkey until cooked through. Stir in your spaghetti sauce.
Drain and place cooked pasta back into your pan. Add in the cream cheese and Italian seasoning. Stir until cream cheese is melted (this iseasier if your cream cheese is at room temperature, but it will still work if it isn’t).
Lightly grease a 2-quart casserole dish (a 9×13 baking dish would work too). Spread a small amount of meat sauce in the bottom of the dish.
Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top.
Bake for 30 minutes on 350 or until bubbly.
Serve and enjoy!
Serves 8.
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