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Italian Pasta Skillet

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This recipe was so quick to put together and it turned into a nice, hearty meal. I have to admit I was a bit skeptical at first of the uncooked spaghetti and how exactly it was going to get cooked, but it all turned out well in the end!

 

Ingredients:

1 lb. ground turkey breast
1 jar  (28 oz.) spaghetti sauce
2 cups water
8 oz.  spaghetti, uncooked, broken in half
1 cup Shredded Mozzarella Cheese
1/2 cup  Grated Parmesan Cheese
Directions:

1. BROWN turkey in large skillet; drain.

2. STIR in sauce and water; mix well. Bring to boil. Stir in spaghetti. Reduce heat to medium-low; cover. Simmer 15 minutes or until spaghetti is tender.

3. SPRINKLE with cheeses; cover. Cook 2 minutes or until mozzarella cheese is melted.

Serves 4.

Adapted from here.

Spaghetti with Green Sauce

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This was a dish I had high hopes for, but it didn’t quite live up to my expectations. I wanted it to be creamier. I think I used too much pasta and didn’t have enough sauce. I will try this again, but will plan for more cream cheese!

Ingredients:

1 lb. spaghetti, uncooked
1/2 cup  Zesty Italian Dressing, divided
1 small onion, chopped
1   green pepper, chopped
2 cloves garlic, chopped
6 large  romaine lettuce leaves, torn
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  fresh cilantro
1-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:

1. HEAT oven to 350ºF.

2. COOK spaghetti as directed on package. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.

3. DRAIN spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.

4. BAKE 10 min. or until spaghetti mixture is heated through and mozzarella is melted.

Serves 8.

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