As a child, I furrowed my brow at the mention of goat cheese. I didn’t know any better. I am glad to say that I have since seen the light. Nowadays, I like it on anything from a burger to the dish we are about to jump into. This is a little twist on basic spaghetti with meatballs that doesn’t take much time to make (especially if you use prepared sauce, as I did here). As usual, I used ground turkey in the meatballs but feel free to substitute to your heart’s content. I hope you enjoy this dish as much as my family and I did. My only regret is that I didn’t use even more cheese. 🙂
16 ounces uncooked spaghetti
16 ounces ground turkey
4 white cello mushroom, chopped
1 jar prepared pasta sauce of your choice or homemade
2 teaspoons garlic, minced or chopped
4 ounces crumbled goat cheese
1/2 cup shredded parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
Sea salt and black pepper to taste
1/4 cup water
Makes six servings.
Preheat oven to 350 degrees. In a large bowl, mix together turkey, egg, mushrooms, parmesan, garlic, onion powder, sea salt, and black pepper.
Form mixture into two-inch balls.
Bring a large pot of salted water to a boil, then add spaghetti and cook for about seven minutes (just short of al dente).
Drain immediately and place noodles in a baking dish. Set aside.
Heat olive oil over a medium-high flame in a large saucepan and add meatballs. Monitor and turn them as each side browns.
Once cooked, lower the flame to medium low and add pasta sauce and water.
Stir in basil. Bring sauce to a low boil then reduce heat to low and simmer for five minutes. Sprinkle half of goat cheese over spaghetti in pan.
Top with sauce and meatballs, then remaining goat cheese. Place in oven and bake for twenty minutes.
Remove from oven and let cool and set for about thirty minutes before serving. Garnish with parsley, if desired.
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