I made this in the summer, but I really missed having a pasta meal with red gravy. This was easily adaptable to use nondairy cheeses. It was great.
Baked parmesan spaghetti (from How Sweet It Is) with my own nondairy adaptations
3/4 pound whole wheat spaghetti
1/2 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 1/4 pound ground turkey breast
1 teaspoon salt
1/2 teaspoon pepper
10 – 12 basil leaves, chopped
2 cups of your favorite pasta sauce
1 cup shredded soy mozzarella cheese
1/2 cup grated soy parmesan cheese
Preheat oven to 350 degrees F. Cook pasta in boiling water for 7 minutes instead of 10, as it will be going into the oven. Drain.
Heat a skillet on medium heat and add olive oil. Add onions with a sprinkle of salt and pepper and saute until soft, about 5 – 6 minutes. Add garlic and stir for another minute. Season ground turkey with rest of salt and pepper and add to skillet. Break apart with a wooden spoon and brown on both sides, about 5 minutes.
Stir in 1 cup of pasta sauce and half of the chopped fresh basil. Mix to combine. Spray a casserole dish, add half of the spaghetti mixture to the dish, then top with 1/2 cup tomato sauce, rest of basil, and half of each cheese. Add the remaining spaghetti and top with the rest of the sauce and cheese. Bake for 20 minutes or until the cheese is golden brown and bubbly. Makes 4 – 6 servings.