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For some reason, I’ve been craving baked spaghetti.
I’m not sure why. Spaghetti is in our regular rotation of foods at home, and we eat it fairly often. But I wanted baked spaghetti with cheese and chunks of sweet onion and bell peppers.
I have a few recipes — one that’s been a favorite for years — but I wanted to try something new. I looked at other recipes for a guide, remembered a few features of my favorite recipe and came up with a delicious version that Reggie and I loved. It’s a good thing, too, because we had lots of leftovers.
First, I decided to use ground turkey instead of ground beef. I often make this trade-off in recipes. This summer, my sister, Susan, came to visit while I was recovering from surgery and brought a pan of delicious lasagna made with ground turkey. I remembered how much we loved that lasagna, so I didn’t hesitate to use turkey for my dish as well.
I didn’t want tons of cheese. I love cheese, but I didn’t want so much cheese that it was the dominant ingredient. So I only used 2 cups, although some recipes I saw used 4 cups. I choose cheddar and mozzarella cheese. It’s a combination I love in baked spaghetti.
The recipe is easy to make. While the spaghetti noodles cooked, I cooked the ground turkey and prepared the other ingredients.
The recipe is layered, similar to lasagna, then it’s baked. I recommend baking covered for 30 minutes and uncovered for 20 to 25 minutes.
Reggie and I ate our baked spaghetti with salad and bread and loved every bite of it! The combination of flavors and textures is a winner!
We had leftovers the next day and later in the week. We also shared more with our daughter, who enjoyed it as well.
This recipe would be great for a covered dish dinner or to fix for company. You can do all the work in advance and bake it when you are ready to eat.