top of page


Prep Time:

Cook Time:



About the Recipe


8 oz uncooked angel hair pasta 1 cup water

1/4 cup chopped parsley 2 cloves garlic, chopped

1 1/2 lbs. ground turkey 1/2 cup diced green bell pepper

1 1/2 tsp Seasoning Salt 1/2 cup diced onion

1 1/2 tsp pepper 2 sm bay leaves

1 1/2tsp sugar Butter

1 1/2 tsp Italian seasoning 1 1/2 cup grated sharp cheddar

1 jar Four cheese Spaghetti 1 1/2 cup Monterey Jack cheese


Preheat oven to 350 °. In a pot, combine Spaghetti Sauce,water, onions, pepper, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring it to a boil over high heat, and then reduce heat and simmer, covered for 30 minutes to 1 hour. Crumble the ground turkey in a large skillet. Cook over medium-high heat

until fully cooked with no pink color remaining. Drain fat from the meat and add the ground turkey to the

stockpot. Simmer for 20 more minutes. Cook pasta according to package directions. Cover the bottom of a

13x9x2 inch pan with sauce. add a layer of pasta and then a little less than 1/2 of each cheese and pats of

butter; repeat the layers ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the

remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.


bottom of page