Skinny Baked Spaghetti
It's been a few years since I have made baked spaghetti, which is so weird because it used to be a favorite of mine. However, that just changed. I made this delicious Skinny Baked Spaghetti – a lighter version of a classic spaghetti casserole. The best part about this recipe is not only is it hearty and wholesome, but it's lightened up to be healthier for you as well.
The dish uses Catelli® Ancient Grains® pasta and the best spaghetti sauce ever. The sauce has tons of vegetables, light cheese (part skim mozzarella), and both ground turkey and turkey Italian sausage. A healthy baked spaghetti recipe is within reach – be sure to add it to your meal plan list! I hope you and your family enjoys this recipe as much as mine.

Cooking Steps
Squeeze ground turkey and hot Italian turkey sausage from casings and add to pan. Once cooked, toss meat into a strainer to get rid of excess fat; set aside

Add 1 tbsp of olive oil back into pan and add onion and green pepper. Sauté until onion is translucent then add garlic

Stir for a minute and add wine. Let wine deglaze pan and reduce. Add tomatoes, tomato paste, marinara, oregano, sugar, salt and bay leaves. Bring to a simmer

Scoop two cups of sauce into bottom of a casserole pan. Lay half a serving of pasta over, add another 2 cups of sauce, and sprinkle with ½ cup of part skim mozzarella cheese. Repeat for one more layer
