Homemade Loaded Spaghetti Bake

Pre-heat the oven to 350 degrees Fahrenheit. Lightly mist a 9×13 baking dish with cooking spray and set aside.

Cook the spaghetti to al dente according to package directions*, then drain.

*While the spaghetti is cooking, mist a large sauté pan or skillet with cooking spray and bring over med-high heat. Add the ground turkey and break into small chunks using a cooking spoon or spatula. Sprinkle the meat with salt and pepper. Once the chunks start to brown a bit, add the chopped onion and shredded zucchini and stir together. Cook for around 10 minutes total, draining as needed as the zucchini will release water, until the meat is cooked and the onions are softened. Add the minced garlic and the Better Than Bouillon Beef Base and stir into the meat mixture. Allow to cook for another minute. Add the pasta sauce, Italian seasoning, seasoned salt, and crushed red pepper and stir together. Reduce the heat to low until needed in step five.

Crack the eggs into a large mixing bowl and beat with a fork or whisk. Add the can of tomato sauce and the shredded parmesan and stir together. When the spaghetti is drained but still hot, add the spaghetti to the bowl and stir or toss to coat the pasta in the tomato sauce mixture.

Transfer half of the sauced spaghetti to the prepared baking dish and spread into an even layer across the bottom. Take one cup of the cottage cheese and drop spoonfulls over the spaghetti in the dish and then smooth it out into an even layer using a spatula. Top that with half of the meat sauce mixture made in step three and spread into a smooth layer. Sprinkle a half cup of the Mozzarella cheese over the top. Repeat the layers with the remaining spaghetti mixture, cottage cheese, and meat sauce, and then sprinkle the remaining cup of Mozzarella over the top.