This casserole is rich and creamy. The key is to cook the spaghetti “al dente” before further cooking them in the oven.
At a glance
1 8 oz pkg. spaghetti, broken, cooked & drained
1 lb. turkey breast or chicken breast
1 med onion, chopped
1 1/2 cup fresh sliced mushrooms, sautéed
1 clove garlic, pressed
1 16 oz can chopped tomatoes
1 8 oz can tomato sauce
1 pkg. sauce mix
1/2 cup shredded fat-free mozzarella cheese
1/2 cup fat-free Parmesan cheese (Weight Watchers)
Preheat oven to 375 degrees. Brown meat & onion in large skillet sprayed with nonstick cooking spray. Add mushrooms; simmer & stir 5 min. Add garlic, tomatoes & tomato sauce & simmer 5 more min. Add spaghetti sauce mix & stir. Pour mixture over very “al dente” spaghetti & mix. Pour half the mixture into large layered casserole sprayed with nonstick cooking spray. Sprinkle with mozzarella cheese, add remaining spaghetti mixture and top with Parmesan; bake at 375 degrees for 30-35 min.
Ready in 1 hour
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