Recipe: Turkey-Spaghetti Bake (using ground turkey, Weight Watchers recipe)

TURKEY-SPAGHETTI BAKE

6 ounces uncooked spaghetti
1 tablespoon plus 1 teaspoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
4 garlic cloves, minced
10 ounces ground skinless turkey breast
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups tomato sauce (no salt added)
1/4 cup slivered fresh basil
1/4 cup minced fresh flat-leaf parsley
3 ounces skim-milk mozzarella cheese, grated
1/2 medium tomato, thinly sliced
Fresh basil sprigs (for garnish)

Preheat oven to 375 degrees F. Spray shallow 2-quart flameproof casserole or au gratin dish with nonstick cooking spray.

In large pot of boiling water, cook spaghetti 8-10 minutes, until tender. Drain, discarding liquid; set aside.

In large nonstick skillet, heat oil; add bell pepper, onion and garlic. Cook over medium- high heat, stirring frequently, 5 minutes, until vegetables are softened.

Add turkey, salt and pepper to vegetable mixture; cook, stirring to break up meat, 4-5 minutes, until no longer pink.

Stir in tomato sauce; bring mixture to a boil. Reduce heat to low; simmer, stirring frequently, 5 minutes. Remove from heat; stir in slivered basil and parsley.

Transfer half of the cooked spaghetti to prepared casserole, spreading evenly; top with half of the turkey mixture. Repeat layers; sprinkle evenly with cheese.

Bake, covered, 25 minutes, until hot and bubbling. Remove from oven; reset oven to broil.

Broil spaghetti mixture 4-inches from heat 1-2 minutes, until golden brown. Top with tomato slices; garnish with basil sprigs.

Makes 4 servings

EACH SERVING (1 1/2 CUPS) PROVIDES:
1 Fat, 3 Vegetables, 3 Proteins, 2 Breads.
Points: 8

PER SERVING: 399 Calories, 10 g Total Fat, 3 g Saturated Fat, 56 mg Cholesterol, 440 mg Sodium, 47 g Total Carbohydrate, 4 g Dietary Fiber, 31 g Protein, 196 mg Calcium .

Source: Weight Watchers New 365 Day Menu Cookbook