Turkey Spaghetti Casserole
1 lb thin spaghetti noodles
2 tbsp olive oil
1 cup finely chopped onion
1 tablespoon minced garlic
2 cups shredded cooked turkey (or chicken)
1/2 cup heavy cream
1 28-ounce can crushed tomatoes
1/2 cup chopped fresh basil
salt and pepper to taste
1/2 tsp dried italian seasoning
1/2 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
Preheat the oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick cooking spray
Break the pasta in half and cook the spaghetti according to the package directions, drain and set aside.
Heat the oil in a dutch oven or large pot over medium heat. Add onion and cook, stirring, until tender, about 5 minutes.
Add the garlic and cook for 1 minute more. Add the chicken, cream, tomatoes, basil, salt, pepper and italian seasoning and stir to combine. Reduce the heat to low and simmer for 10 minutes.
Add the cooked spaghetti to the sauce and stir.
Transfer the chicken and pasta mixture to the baking dish and top with the parmessan and mozzarella cheese. Bake for 20-25 minutes until the cheese is melted. Cool for 5 minutes before serving.