Baked Whole-Wheat Spaghetti with Turkey Sausage Meatballs
This recipe was prepared in the Cook's Essentials® 6-Quart Roaster Oven (K30966). Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
1-1/4 lb sweet Italian turkey sausage, casings removed
1-1/4 lb hot Italian turkey sausage, casings removed
1-1/2 lb whole wheat spaghetti
28 oz can crushed tomatoes
2 14.5-oz cans diced tomatoes in juice
1-1/2 cups fat-free ricotta
1 cup reduced-fat Parmesan, grated
2 cups reduced-fat mozzarella, shredded
2 Tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp ground black pepper
3 Tbsp chopped fresh parsley
Preheat oven to 375°F.
Mix together the sweet and hot Italian turkey sausage in a large bowl. Form sausage into 1'' meatballs and place on a nonstick baking sheet. Bake 12-15 minutes until cooked through. Remove and set aside.
Bring a large stock pot of salted water to a boil. Add the spaghetti and cook 7-9 minutes until cooked through, yet firm to the bite. Drain and set aside.
In a separate large bowl, mix together the crushed tomatoes, diced tomatoes, ricotta, Parmesan, 1 cup of mozzarella, Italian seasoning, garlic powder, onion powder, salt, and pepper. Add the spaghetti, toss to combine, and carefully stir in the cooked meatballs. Spray the inside of a 6-qt roaster oven with nonstick spray and add the mixture. Top the spaghetti with the remaining 1 cup of mozzarella and parsley. Bake in the roaster oven at 275°F for 50-55 minutes until bubbly, warm throughout, and nicely colored.
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