Ingredients
3/4 pound lean ground turkey
8 oz. sliced baby portabello mushrooms
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 jar spaghetti sauce (I used Bertolli tomato and basil.)
8 oz. uncooked whole-wheat pasta
3 tablespoons reduced-fat grated parmesan cheese
Heat olive oil in nonstick skillet. Add turkey. Chop mushrooms and add to pan. Saute until turkey is cooked through. Add garlic powder and Italian seasoning. Reduce heat and let pan cool slightly. Add spaghetti sauce. Meanwhile, cook pasta according to package directions. Combine sauce mixture and pasta in a large casserole dish. Top with cheese. Bake for 20 minutes at 300 degrees. Makes 4 to 6 servings.
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