Dutch Oven Baked Turkey & Spaghetti
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Place your Dutch Oven on the hob and on a medium heat sauté your onion with the garlic and olive oil. Sauté for 2-3 minutes or until the onion has softened.
Add the spinach and keep mixing for about 5 minutes or until the spinach is blended into the onions.
Add the tinned tomatoes, turkey stock, turkey, green pepper, carrot and seasoning.
Break the spaghetti into quarters and mix into the casserole so that it is evenly distributed.
Mix in the red wine and mix well.
Cover with a good 2cm layer of cheese, turn off the hob and place the lid on your Dutch Oven.
Place in the oven on a 200c heat for 30 minutes.
We buy 2.5 kilo sacks of frozen spinach. They are like ice cubes of spinach and are so much cheaper than fresh spinach. If you are using fresh spinach in this recipe use a third of a small bag of it and it wont need as long to cook because it wont need to defrost.
I use tinned whole tomatoes. They’re much cheaper than cubed and you can bash them with the wooden spoon when cooking and they will split for you.
Calories: 323kcal | Carbohydrates: 13g | Protein: 20g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 451mg | Potassium: 539mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1225IU | Vitamin C: 25.2mg | Calcium: 372mg | Iron: 2.9mg