A delightful twist on the classic baked spaghetti, this recipe incorporates a creamy cheese layer for added richness and flavor.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Cook the spaghetti in a large pot of boiling salted water until al dente, then drain.
Adding a bit of olive oil to the water prevents the pasta from sticking.
In a skillet over medium heat, sauté the ground turkey, onion, and garlic until the meat is browned and the onion is translucent.
Breaking up the meat as it cooks ensures even browning.
Stir the marinara sauce and oregano into the skillet with the cooked turkey mixture.
Simmering the sauce briefly enhances its flavor.
In a mixing bowl, combine the ricotta cheese and 1 cup of the shredded mozzarella.
Mixing the cheeses creates a creamy layer for the casserole.
Spray a casserole dish with cooking spray. Layer half of the spaghetti, half of the meat sauce, and half of the cheese mixture. Repeat the layers, ending with the remaining shredded mozzarella on top.
Pressing down each layer slightly helps compact the casserole for even baking.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Letting the casserole rest for a few minutes after baking makes it easier to slice and serve.
Serve warm, garnished with fresh parsley if desired.
Serving with a side salad adds a refreshing contrast to the rich casserole.
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