- 12 ounces (gluten free or regular) spaghetti, cooked 2-3 minutes less than the package recommends
- 2 tablespoons oil
- 1 pound ground turkey (or meat of choice)
- 1 cup diced onion
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 red/orange/yellow bell pepper, diced
- 1 (28 – 32 ounce) jar marinara sauce of your choice (I love Rao’s Homemade)
- 1 cup (high quality grassfed) ricotta cheese OR 4 ounces of softened cream cheese (½ package)
- 3 cups shredded mozzarella, divided
- ½ cup shredded parmesan
- Fresh parsley, garnish
- Preheat oven to 350F.
- Heat a dutch oven or large skillet over medium heat and add the oil. Once it heats up, add the ground turkey, onion, garlic, salt and pepper. Cook until the meat is browned.
- Add the bell pepper and stir, then add the marinara sauce and cooked noodles and mix well.
- Pour half of this mixture into a 9×13 baking pan (or split between two smaller baking pans like the 7-inch round pictured above), then add the ricotta or cream cheese as well as 1 cup of the mozzarella.
- Then add the remaining pasta mixture and top the casserole with the remaining 2 cups of mozzarella cheese and the parmesan cheese.
- Bake for 30 minutes then broil for an additional couple of minutes for a bubbly crust if desired.
- You can make one large batch of baked spaghetti by using one 9×13 baking pan OR you can split this into two batches and freeze one for another day. We usually freeze half as we’re a small family of two adults and a toddler. The frozen leftovers also taste amazing – just as good as fresh!
- Layering the pasta doesn’t have to be exact. This is a forgiving recipe.