Growing up, spaghetti was a staple in the Petersen family home. For various reasons including but not limited to: it was quick, easy, and my brother and I would actually eat it. As I’ve grown up, I’ve evolved the typical pasta + sauce recipe to what I would consider a more mature version of my childhood favorite. Even though my recipe includes more ingredients, it’s still quick and easy and insanely delicious.
- 1 lb whole wheat spaghetti
- 1 lb ground turkey
- 24 oz jar Tomato, Garlic & Onion pasta sauce, recipe includes 1/2 jar
- 1 cup mushrooms, chopped
- 14.5 oz can diced tomatoes, with liquid
- 1/2 white onion, chopped
- Italian seasoning, to taste
- Salt & pepper, to taste
- Brown the ground turkey in a frying pan, breaking as you cook. When turkey is thoroughly cooked, drain.
- Add mushrooms, onion and diced tomatoes. Do not drain tomatoes before adding.
- Bring to soft boil then simmer on low, stirring occasionally for 5 minutes. Drain.
- Add 1/2 jar of pasta sauce and spices to the meat mixture. Simmer on low, stirring occasionally.
- Cook spaghetti according to package instructions.
- Spoon sauce over drained spaghetti noodles.