Baked Spaghetti

This dish is a great spin on regular old spaghetti night.
Make it just like you would a spaghetti dinner but throw some veggies, sour cream and cheese with it and you have a great new meal! It is a cross between spaghetti and lasagna and is so good! You can use your favorite jar of spaghetti sauce or use my recipe for this one! You can add whatever veggies you have on hand. Sometimes, when I have leftover pureed squash, I will add a layer of squash, it makes it a little creamier (and healthier), and the kids will never know!

 Serve with homemade garlic bread and steamed peas

Baked Spaghetti

1/2 pound ground turkey sausage

1/2 white onion, chopped

2 garlic cloves, chopped

1 zucchini, chopped (okay to omit)

3/4 cup spinach leaves, shredded (okay to omit)

1 tsp. Italian seasonings

1 can diced tomatoes

1 small can tomato paste

water (fill up 1 tomato paste can)

3-5 fresh basil leaves or 1 tsp. dried

1 lb. thin spaghetti noodles, cooked

1-2 cups pureed butternut squash (if I have it)

1 cup sour cream

1 cup Mozzarella cheese

Preheat oven to 375 degrees

In large frying pan, cook sausage for 1 min. Add onions, zucchini, garlic, spinach and Italian seasonings. Saute until meat is cooked and the onions are golden brown. Add diced tomatoes and paste. Mix well. Add water until desired thickness is reached. Fold in fresh basil.

In medium casserole dish (9x13 works as well) place cooked noodles evenly in the bottom. Spread butternut squash evenly over noodles. Add a layer of sour cream using a spoon to smooth and even.  Pour sauce on top of sour cream and top with Mozzarella. Bake covered for 20-30 min. Uncover and broil for 5 min. to crisp the top slightly.

Enjoy!