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I love it when I cook spaghetti, it’s one of my favorite meals. And not only that, it’s a quick dinner. I decided this Sunday to cook a baked spaghetti casserole with turkey meat…mmmmm! 😋 Everyone in my family love spaghetti except my youngest daughter, she really doesn’t care for it.
Normally I cook spaghetti with grounded beef but I decided I would try grounded turkey meat. I didn’t tell my family the type of meat that I used, because they would have complained. I kept that secret to myself until after they had eaten their meal. Yesterday my daughter came for a visit (the one that doesn’t like spaghetti) and she found out that we were having spaghetti for dinner. The expression was like “I really don’t want that”.
So after dinner was done and we all fixed our plates, (even my daughter, she was hungry) and as we were eating everyone was saying how good it was. And believe me it was absolutely delicious! I’m happy to say that my daughter even said that it was good! So now I know how to get her to eat spaghetti when she’s over for dinner… bake it, and use this amazing spaghetti sauce Bertolli ® Riserva Marinara with Parmigiano-Reggiano. When fixing my sauce with other store bought sauces, I always add tomato paste and tomato sauce. But with the Bertolli ® Riserva Marinara with Parmigiano-Reggiano I didn’t add any other sauces, and to my surprise it was so good.
Cook the onions, add the ground meat, add the Bertolli ® Riserva Marinara with Parmigiano-Reggiano sauce. Making the meat sauce is just that easy!
What is spaghetti without a delicious slice of focaccia bread, spread with garlic, Bertolli olive oil and toasted in a skillet?
What a perfect Italian-style meal to have on a Sunday: Baked spaghetti made with Bertolli sauces, toasted bread, salad and a cold glass of tea (maybe the tea is just a southern thing 😉).
It’s been more than 150 years since Francesco Bertolli began selling his olive oil in the small town of Lucca, Italy. In 1865, Francesco opened a small storefront business selling regional foods such as olive oil, wine, cheese and olives. In the late 1800s, Italian immigrants in America, unable to find the products to which they were accustomed, wrote to Bertolli asking for crates of olive oil. In reply, Bertolli sent orders to America and thus became the first exporter of olive oil. From its beginnings in olive oil, Bertolli today has grown to also include a broad range of Italian-inspired pasta sauce and skillet meals. Today, more than 150 years since Francesco Bertolli began selling his olive oil in Lucca, Italy, the original “Villa Bertolli” at piazza S. Donato still stands – just as Bertolli remains at the heart of the Italian-inspired cuisine enjoyed at home by millions of families around the world.
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- 10 oz pkg of frozen onion mix
- 1½ lb of grounded turkey or grounded beef
- 2 tablespoon of olive oil
- 1½ teaspoon Italian seasoning
- 1½ teaspoon of season salt
- 1 teaspoon of minced garlic
- 1½ teaspoon of salt
- 1 cup of Monterey Jack
- 1 cup of cheddar cheese
- 12 oz of thin spaghetti
- 1 jar of Bertolli® Riserva Marinara sauce
- Preheat oven at 365 degrees
- You will need two large pots for prep.
- Fill a large pot with water and bring to boil for spaghetti. While the water is boiling, in second pot, over medium heat, add a tablespoon of olive oil and the frozen onion mix, saute until tender, add the other tablespoon of oil (if using ground turkey), crumble ground meat and all dry seasonings into pot, (adding seasonings with the meat helps the flavor of the turkey) cook until fully done, Drain oil if any ( ground turkey has very little fat),
- Add spaghetti to boiling water and cook until desired tenderness, in the pot of meat, add the Bertolli sauce and simmer for about 10 minutes, after all is cooked, with a 13 x 9 casserole dish, layer pan first with sauce, then spaghetti and cheeses, keep this pattern until pan is full. Cook for 20 minutes in oven, after 20 minutes take the casserole out, sprinkle with cheese and cook again for 5 minutes, or until cheese is melted.