Baked Pesto Spaghetti

 

This was from last July.  However, it can be made anytime as the products used are available year-round.  Besides, who wants to have an oven going when it's hot outside.  You can make it to eat now or you can make ahead and put it in the freezer.  Normally, I fix now and freeze the leftovers.

In our household, we have to watch sodium intake, so I used no salt added products and the extra-lean ground turkey as well as gluten-free pasta.  I also used part-skim mozzarella and ricotta cheese.  It still turned out delicious.  I also eliminated the green peppers as my husband does not like them.

Here's what you need:

• 12 oz spaghetti pasta
• 1 1/2 lbs 85% lean ground beef
• 1 green bell pepper, chopped
• 2 Tbsp Makin' Magic Chicken Seasoning
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 Tbsp Dried Tomato & Garlic Pesto Mix
• 3/4 c whole milk ricotta cheese
• 2 c shredded whole milk mozzarella cheese

Directions:

1. Preheat Oven to 375 degrees F.  Prepare pasta according to package directions to al dente.  Drain.
2. 
   Meanwhile, in large skillet over medium-high heat, combine beef, peppers, and Makin' Magic Chicken Seasoning.  Cook and crumble until no longer pink, about 6-8 minutes.  Drain.
3. 

   

   
   Stir in crushed tomatoes, undrained diced tomatoes, and Dried Tomato & Garlic Pesto Mix.  Bring to a simmer.  Stir in ricotta until creamy.  Add cooked pasta.  Toss to coat.  Transfer to a greased 13x9-in baking pan.  Top with mozzarella cheese.
4. Bake 20-25 minutes or until golden brown and bubbly.  Remove from oven and let stand 5 minutes before serving.  Makes 6 servings.

If  you want to make ahead and freeze:  Prepare through step 3 in a disposable aluminum 13x9-inch pan.  Cover with plastic wrap and then aluminum foil.  Seal well, label, and freeze.  Thaw completely.  Preheat oven to 375 degrees F.  Remove foil and plastic.  Continue with step 4 adding 5-10 minutes to bake time.