Baked Spaghetti

16  ounces		wheat spaghetti
15  ounces		part skim ricotta cheese
4  cups		reduced fat mozarella
2		eggs, lightly beatens
1/3  cup		reduced fat grated parmesan cheese
5  tablespoons		margarine, melted
1-1/4  lb.		extra lean ground turkey
1/2  cup		onion, chopped
1/2  teaspoon		season salt
39  ounces		Ragu' Chunky Garden Combination Pasta Sauce

Tip: For nutritional information on all the ingredients in Baked Spaghetti just click on each ingredient name. Then adjust the serving size for any Baked Spaghetti ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook spaghetti according to package. Drain. In large bowl, beat eggs with melted butter and parmesan cheese. Once spaghetti is done and drained, add to bowl and toss. In large nonstick skillet, brown turkey and onion. Add season salt and spaghetti sauce. In greased 9 x 13 baking dish, add half of spaghetti mixture. Spread half of ricotta cheese over top, add 1/2 of sauce and top with 2 cups of mozarella cheese. Repeat with remaining spaghetti, ricotta, sauce and mozarella cheese. Cover with foil. Bake for 40 minutes in preheated 350 oven. Remove foil and continue cooking until cheese begins to brown. Serve.