|2 teaspoons||olive oil|
|1||medium onion, chopped|
|1||small green bell pepper, chopped|
|1 (8-ounce)||package mushrooms, chopped|
|3||cloves garlic, minced|
|1 (14-ounce)||can reduced-sodium tomato sauce|
|1 (14-ounce)||can reduced-sodium diced tomatoes|
|1/2 cup||fresh parsley, chopped|
|1 1/2 teaspoons||Italian seasoning|
|1 1/2 teaspoons||sugar|
|1/2 teaspoon||garlic powder|
|1/2 teaspoon||ground black pepper|
|3||small bay leaves|
|8 ounces||lean ground turkey breast (99% fat-free)|
|8 ounces||lean ground chicken breast|
|1 (13.25‑ounce)||package reduced-carbohydrate spaghetti, such as Dreamfield’s|
|3/4 cup||grated reduced-fat sharp cheddar cheese|
|3/4 cup||grated reduced-fat Monterey Jack cheese|
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell pepper and mushrooms; sauté until lightly browned, 8 minutes. Stir in garlic and cook 30 seconds more. Add tomato sauce, diced tomatoes, water, parsley, Italian seasoning, sugar, garlic powder, pepper and bay leaves. Bring to a boil; reduce heat and simmer, covered, 1 hour.
Spray large nonstick skillet with nonstick spray. Crumble in turkey and chicken; cook over medium-high heat until no longer pink. Add to sauce with slotted spoon and simmer 5 minutes. Remove and discard bay leaves.
Meanwhile, preheat oven to 350°F. Cook pasta according to package directions.
Cover bottom of 13x9-inch baking dish with 1/3 of sauce. Add 1/2 the pasta; sprinkle with 1/2 the cheeses. Top with another layer of sauce and pasta, then spread with the remaining sauce. Cover with foil and bake until bubbly, 25-30 minutes; remove foil and sprinkle with remaining cheeses. Bake until cheese melts, 5-10 minutes more.
|Serving Size||1 cup|
|Sat Fat||1.5 g|
|Trans Fat||0 g|