1 tablespoon olive oil
2 clove garlic clove(s), minced
1 medium onion(s), finely chopped
1 pound lean ground turkey (93%)
1 can (26 ounces) Hunt’s Roasted Garlic and Onion Spaghetti Sauce (don't scoff at the choice of sauce, it's actually really good and I learned about it at a cooking class I once attended)
2 cans (14.5 ounces each) fire roasted diced tomatoes
12 ounces Dreamfields or Ronzoni Smart Pasta spaghetti (or any pasta brand of your choice if you're not on WW)
1 container (15 ounced) part-skim ricotta cheese
1 serving egg substitute
1 package (10 ounces) chopped frozen spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
In a large skillet, heat olive oil over medium heat. Add garlic and onion to skillet and cook until translucent and fragrant, about 3 minutes. Add ground turkey to the skillet. Cook until turkey is crumbly and no longer pink, about 6 minutes.
Place the spaghetti sauce and diced tomatoes in a large saucepan. Add the cooked turkey mixture to the pot. Cover and heat over a low flame, stirring occasionally, for about 1 hour.
Preheat oven to 350F. Cook spaghetti according to package directions. Drain well.
In a medium bowl, combine ricotta cheese and egg substitute. Mix well. Add chopped spinach, mix well.
Spray a large casserole dish with nonstick cooking spray. Place half of the spaghetti in the bottom of the dish. Top with half of the spaghetti sauce mixture. Top with ricotta cheese mixture. Top with the remaining spaghetti and then with the remaining sauce. Sprinkle the top with the shredded mozzarella cheese. Cover dish with aluminum foil. Bake for 25 minutes. Remove foil and continue baking until cheese is melted, about 10 minutes longer. Remove from oven and let stand for 15 minutes before cutting into pieces to serve.
Make-Ahead Tip: the sauce can be made a day ahead and stored in the refrigerator until ready to assemble the dish.
(For those of you counting points, it’s 6 pts. per serving for 10 servings. If you cut it into 8 servings, it’s 8 pts.)