Ingredients
Scale
- 1 lb andouille sausage, fresh, casing removed
- 1 lb ground turkey
- 1 lb spaghetti pasta, cooked 9 minutes
- 1 red onion, diced
- 1 bell pepper, diced
- 1 stalk celery, diced
- 1/2 bunch Italian parsley, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 28oz. can crushed tomatoes
- 1 6oz. can tomato paste
- 1 tablespoon black pepper
- 1 tablespoon creole seasoning or seasoning salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasonings
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 4 oz. parmigiano reggiano cheese, grated
- 1 cup sharp cheddar cheese, grated
- 1 cup jack cheese, grated
- 8 oz. fresh mozzarella cheese
- extra virgin olive oil
Instructions
- Pre heat oven to 375 degrees.
- Bring a large pot of salted water to boil. Cook spaghetti 9 minutes. We will finish cooking it in the oven.
- Mix seasonings and set aside.
- In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sausage and break apart. Season with 1 tablespoons of seasoning blend and cook until browned about 15 minutes.
- Add tomato paste and mix well, cook for 5 more minutes. Season with 1 tablespoon more of spice blend and mix well. Add tomato sauce and chicken broth, season with remaining seasoning blend and mix well.
- Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
- Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. Add 1/2 cup of parmigiano reggiano and mix well. Stir in cooked spaghetti.
- Transfer mixture to a greased 13X9 inch casserole dish. Dot the top with mozzarella cheese, cover with sharp/jack cheese mixture and bake at 375 degrees for 30 minutes covered with foil.
- Remove foil and broil for about 5 minutes. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.
Nutrition
- Serving Size: 6-8