Ingredients30 m servings 442
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onion and green pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the turkey and spaghetti sauce. Bring to a simmer over medium-high heat, then cover, and reduce heat to medium-low. Cook until the sauce is hot.
- Once the spaghetti has been cooked and drained, stir it into the hot sauce along with the mozzarella cheese. Stir until the cheese melts, then serve.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 442 calories; 12.8 47.6 34.8 72 671 Full nutrition
ReviewsRead all reviews 3
Just what I was looking for - I substituted bowtie pasta for the spaghetti, and added mushrooms - it was a nice break from dressing, gravy, mashed potatos, etc.
Very good - easy and flavorful. I used whole wheat pasta and my husband could not tell.