Turkey baked spaghetti is a comfort food I loved growing up. It's not like the traditional spaghetti you can get at local restos–it's so much more than that.
1dashItalian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
1dashsalt
26ouncesspaghetti sauce
Cheese Mixture Ingredients
1largeegg
3ouncescream cheese - fat-free in room temperature
¾cupMozzarella cheese - more between layers if desired
¼cupparmesan cheese
Instructions
Cook spaghetti noodles according to package for al-dente. Meanwhile, begin cooking turkey and onions over medium heat in a medium-sized skillet.
Drain and return to pan. Sprinkle in some Italian seasoning and salt. Add jar of spaghetti sauce and stir to combine. Turn heat to low.
Mix cream cheese in a bowl with egg until it’s creamy. Stir in both kinds of cheese and set aside.
Place a few spoonfuls of meat sauce in a lightly greased 9×13 casserole. Begin by layering 1/3 of the spaghetti noodles in a casserole dish. Top with a few dollops of the cream cheese mixture across the noodles; top with a few spoonfuls of sauce spreading to cover lightly. Begin another layer of noodles, cheese, and sauce. Finish with sauce and extra mozzarella on top.
Bake the spaghetti covered with foil at 350 degrees Fahrenheit for 20 to 25 minutes.