Turkey Twistghetti
By Lauren A. from Normandy High School, St. Louis, MO.
Description
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
| Calories | 306 |
| From Fat | 18% |
| From Saturated Fat | 8% |
| From Sugar | 11% |
| Sodium | 485mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Whole wheat rotini | 8 oz | 4 lb 3 oz |
| Pre-cooked turkey spaghetti sauce | 1 lb 14 oz | 15 lb 14 oz |
| Red bell pepper, pureed | 1/2 each | 4 1/2 each |
| Carrots, peeled and pureed | 1.5 oz | 12 oz |
| Italian seasoning | 1/2 tsp | 4 tsp |
| Basil, dried | 1 tsp | 8 tsp |
| Oregano, dried | 1 tsp | 8 tsp |
| Mozzerella cheese | 3 oz | 1 lb 9 oz |
Preparation
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.
Meanwhile combine remaining ingredients in a pot and bring to a simmer.
Serve sauce over whole wheat rotini and sprinkle with cheese on the top.
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