Recipe by blancpage
This has become my favorite way to prepare spaghetti, even more than the basic spagetti with ground turkey I posted here awhile back. This usually serves my bf and me for one night and me for two lunches, or another night for the two of us if I don't use leftovers for lunch. My favorite brand of sauce to use is Prego and my two fave flavors are Prego Chunky Garden Mushroom Supreme or Prego Roasted Garlic and Herbs. I buy the standard 26oz jar. I had to estimate the amount of spaghetti noodles, as I have no way of measuring this. This is very friendly to my moderate to severe IBS. Also, my bf can add his parmesan cheese to his own serving. Wonderful with salad and garlic bread. The ratios in this recipe make for a hearty sauce.
Top Review by Andi of Longmeadow Farm
A cold brisk day here on the farm. What could be more perfect then some hot spaghetti with ground turkey, (healthful!) and sauce. I followed this exactly, (although I confess to making a possible meatball next time out of the ground turkey) and the only addition would be fresh ground pepper. Very, very easy, just a perfect combination for a busy Sunday, sprinkling some Parmesan Cheese on top. Indeed so yummy in the tummy, and the green pepper is such a nice change, lending some moisture to the ground turkey. Thank you blancpage! Made for *PRMR* Fall 2008
- nonstick cooking spray
- 1 1⁄4 lbs ground turkey (lean or extra-lean)
- 1⁄8 teaspoon Worcestershire sauce (optional)
- 1 medium green pepper, chopped
- 1 small onion, chopped (white or yellow)
- 26 ounces prepared spaghetti sauce, your favorite flavor (I use a jar of Prego)
- water, for boiling spaghetti noodles
- 16 ounces spaghetti noodles
- 1⁄2 teaspoon olive oil (optional)
- 1⁄4 teaspoon salt (optional)
Directions See How It's Made
- In a large pan, add ground turkey, worcestershire sauce (if using), chopped green pepper, and chopped onion. Cook on med-high heat, breaking up and crumbling turkey, until browned, but pepper and onion are still crisp. If using lean or extra-lean turkey, you may want to use non-stick spray before adding turkey. Drain, if using full-fat ground turkey.
- Return meat mixture to pan, turn heat down to medium and add the entire 26 oz. jar of spaghetti sauce. Stir to combine. Heat to boiling, stirring occasionally, then reduce heat to low to keep warm while finishing cooking spaghetti noodles.
- While ground turkey mixture is cooking, fill a large pot full of water. Add in a bit of olive oil, if using. Heat on high to boiling. If using salt, add a small amount of salt to boiling water.
- Break spaghetti noodles in half, if desired. Add to boiling water, turn down to medium-high but make sure water continues to boil. Cook spaghetti to desired doneness or per package directions. Drain.
- Serve hot spaghetti noodles with sauce.