Ingredients
Units
Scale
- 1 pound thin spaghetti I recommend whole wheat pasta
- 1 tablespoon olive oil
- 1 onion diced
- 20 ounces ground turkey
- 3/4 teaspoon kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- freshly ground black pepper
- 2 cloves garlic minced or crushed (or substitute 1/2 tsp. garlic powder)
- 8 ounces sliced mushrooms
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 4 ounces reduced-fat cream cheese
- 28 ounces tomato pasta sauce I used Four Cheese flavor
- grated parmesan optional
Instructions
- Bring a large pot of lightly salted water to a boil. Break spaghetti noodles in half and cook according to package directions. Drain and set aside.
- Meanwhile, heat olive oil in a dutch oven or 12″ skillet over medium-hight heat. Add onion, ground turkey, salt, basil, oregano, and a few grinds of black pepper. Stir and saute, crumbling turkey as it cooks, until turkey is almost cooked through.
- Stir in garlic, mushrooms, and spinach, and saute for about 5 minutes. Stir in cream cheese to evenly coat meat, and then add pasta sauce. Bring to a simmer.
- Gently stir in cooked pasta to sauce mixture, and cook a few more minutes to evenly heat pasta. Serve topped with grated parmesan if desired.
- Prep Time: 15
- Cook Time: 15