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| INGREDIENTS |
| 12 oz. |
lean ground beef (or turkey) |
| 4 oz. |
hot or sweet turkey sausage, casings removed |
| 4 |
garlic cloves, minced or pressed |
| ¼ tsp. |
red pepper flakes |
| ¼ tsp. |
oregano |
| 1 can |
(28 oz.) crushed tomatoes with basil |
| 8 oz. |
spaghetti, broken into 2 inch pieces |
| 2 cups |
water |
| ¼ cup |
fat-free half and half |
| 6 tbsp. |
finely chopped basil, if desired |
| 1 cup |
low-fat shredded Italian cheese blend |
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| RECIPE |
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Adjust rack to upper-middle position in oven.
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Using an oven safe skillet, sauté beef and sausage breaking into pieces until cooked through and no longer pink.
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Drain meat and remove all fat from skillet.
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When meat is drained, return to skillet. Add garlic, pepper flakes, and oregano. Sauté until fragrant, about 1 minute.
- Stir in tomatoes, broken spaghetti, and water.
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Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes.
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Reduce heat to medium-low and continue to simmer until spaghetti is al dente, about 7 minutes.
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While spaghetti is cooking, preheat broiler.
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Stir in half and half, basil and 1/3 cup cheese.
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Sprinkle with remaining cheese and broil until cheese is melted and lightly browned.
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Cool for 5 minutes before serving.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
350 |
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| Total Fat |
8 g |
|
| Sodium |
480 mg |
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| Total Carbohydrates |
38 g |
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| Fiber |
3 g |
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| Protein |
27 g |
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