David Venable's Baked Whole Wheat Spaghetti with Turkey Sausage Meatballs

By davidv

To be prepared in K30966 — Cook's Essentials® 6-qt. roaster oven

Ingredients

• Ingredients:
• 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 grated Parmesan
• 2 cups shredded reduced-fat mozzarella
• 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

Preparation

Step 1

Directions:

In a large bowl, mix together the sweet and hot Italian turkey sausage. Form sausage into 1-inch meatballs and place on a nonstick baking sheet. Bake at 375°F for 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 for 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 the 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.