1 lb of lean ground turkey
2 eggs (optional)
1 lb of finely shredded mozzarella cheese
1 box of Barilla Vegetable spaghetti
1 table spoon of extra olive oil
1 Onion chopped
1 red bell pepper chopped
1 jar of Ragu sauce (I like Ragu but you can make your own sauce)
1 bottle of olive oil cooking spray
Maggi Caldo a sabor a pollo
Badia Complete Seasoning
Kirby Spanish Barbecue sauce (enough to saturate half of the ground turkey)
half a packet of Sazon Goya con azafran
In a large bowl add the ground turkey and the seasoning mix well. Before adding the Kirby sauce take half of the turkey and place it on a separate bowl. This will be used to make the stuffed mozzarella meatballs. The other half will make the spaghetti sauce meatier. Make sure that the ground turkey is moist and not dry by adding enough Kirby sauce (this is for the meat sauce).
In a large skillet add the extra olive oil the chopped onions and peppers and season lightly with the seasoning. Let the vegetables brown and the seasoning blend in. Once it's brown add half of the ground turkey and mix (the ones that moist) to the skillet. Mix with a spoon consistently to avoid large lumps and add the Ragu sauce once the meat is completely cooked.
Heat the oven to 350 degrees. Get a medium oven baking pan and spray it with cooking spray to avoid sticking.
Beat the eggs in a small bowl. Take small or medium size ground turkey, flatten it on your palms, add mozzarella cheese, roll into a ball, cover with eggs, and place it on the oven pan. Repeat until there's no more ground turkey. Place in the oven for 1 hour depending on your oven and watch to make sure that the ground turkey is cooked and the cheese has melted.
Bring 5 cups of water to boil add a 1 teaspoon of complete seasoning and 1 teaspoon of olive oil to the water. Let the water boil and add the Barilla veggie pasta into the boiling water. Check to make sure that the pasta is to your liking before draining (I like it aldente).