Ingredients:

  • 1 lb Lean Ground Turkey or 90/10 Ground Beef
  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz Low-sodium Marinara sauce (no sugar added)
  • 1 tsp Dried Oregano
  • 0.5 tsp Red pepper flakes
  • 8 oz Light Cream Cheese, softened
  • 1 cup Part-skim Ricotta cheese
  • 0.5 cup Light Alfredo sauce
  • 0.25 cup Fresh parsley, chopped
  • 0.5 tsp Black pepper
  • 16 oz Spaghetti (whole wheat or protein-fortified)
  • 2 cups Low-moisture, part-skim Mozzarella, shredded
  • 0.5 cup Freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Boil the spaghetti in salted water for exactly 2 minutes less than the package instructions for an al dente texture that will finish cooking in the oven.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the ground turkey or beef until deep brown crusts form. Add diced onions and garlic, sautéing until translucent.
  4. Stir in the marinara sauce, dried oregano, and red pepper flakes. Simmer on low heat until the sauce is thick and jammy, clinging to the spoon.
  5. In a medium mixing bowl, whip together the softened light cream cheese, ricotta, and alfredo sauce until perfectly smooth.
  6. Stir in parsley and black pepper into the cheese mixture.
  7. Grease a 9x13 inch baking dish. Layer half of the cooked spaghetti into the bottom of the dish.
  8. Spread the cream cheese and ricotta mixture evenly over the first layer of pasta.
  9. Add the remaining spaghetti on top of the cream layer, followed by the meat sauce.
  10. Top with shredded mozzarella and grated parmesan. Bake at 350°F (175°C) for 30-40 minutes until the cheese is golden and bubbly.