Meaty Rosemary Turkey Spaghetti Bake

spaghetti bake casserole

1 package (16 ounces) spaghetti
1.5 lb. ground turkey (can use ground beef or chicken)
1 medium onion, chopped
3 garlic cloves, diced
1 tbsp. fresh ginger, crushed
3 tbsp. olive oil, separated
1 stem each fresh rosemary, diced
1 jar (24 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
3 eggs whites
1/2 cup grated Parmesan cheese
4 cups (16 ounces) part-skim shredded mozzarella cheese

In a large skillet, cook turkey, herbs, ginger, garlic, 2 tbsp. olive oil and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. Meanwhile, cook spaghetti according to package directions and set aside.
In a large bowl, whisk the egg whites, Parmesan cheese and 1 tbsp. olive oil. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with meat sauce and mozzarella cheese. Repeat layers. Give a quick stir to settle ingredients into pan.
Cover and bake at 350° for 45 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

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