Turkey Twistghetti

By Lauren A. from Normandy High School, St. Louis, MO.


Try a “twist” on your old spaghetti recipe! Oregano, Italian seasoning and basil add zest to commodity turkey spaghetti sauce.  Hidden pureed carrots and red bell pepper packs in extra nutrition and also creates a delicious consistency!  This sauce is served over twisty whole wheat rotini noodles and topped with mozzarella cheese.  This entree will surely be a staple on your monthly menu!

Nutrition Facts

Serving size: 3/4 cup rotini noodles, 1/2 cup sauce

From Fat18%
From Saturated Fat8%
From Sugar11%


Ingredient 6 servings 50 servings
Whole wheat rotini8 oz4 lb 3 oz
Pre-cooked turkey spaghetti sauce1 lb 14 oz15 lb 14 oz
Red bell pepper, pureed1/2 each4 1/2 each
Carrots, peeled and pureed1.5 oz12 oz
Italian seasoning1/2 tsp4 tsp
Basil, dried1 tsp8 tsp
Oregano, dried1 tsp8 tsp
Mozzerella cheese3 oz1 lb 9 oz

  1. Fill pot with water and bring to boil. Add whole wheat rotini and slowly stir until water comes to a boil again. Let rotini cook for 8 minutes.

  2. Meanwhile combine remaining ingredients in a pot and bring to a simmer.

  3. Serve sauce over whole wheat rotini and sprinkle with cheese on the top.