Just a recipe for those that enjoy cooking...

Turkey Veggie Baked Spaghetti

1 lb thin spaghetti (or whatever long pasta you prefer)
1 jar of Preggo Traditional Sauce
1 lb of ground turkey breast
1 pint of sliced mushrooms
1 small onion sliced into thin slices
1 green pepper chopped
1 yellow squash (optional)
1 zucchini squash (optional)
2 cups mozzarella cheese
favorite table wine (optional, and just splash or two)

Prepare sauce first! Saute mushrooms and onions in their own juices in a heavy sauce pan. In a small frying pan, brown ground turkey. Add chopped green pepper (and optional squash) to onions and mushrooms, cook for 2 minutes on medium, then add preggo sauce. Once turkey is fully cooked, transfer into sauce pan. Allow sauce to cook on simmer and begin boiling water for pasta. Take a 9x13 baking dish and ladle a spoonful of sauce in the bottom of dish. Add cooked pasta, top with sauce and stir to make sure sauce is evenly distributed. Top with Mozzarella cheese. Bake at 350 for 15-20 minutes, and broil for the last 2 minutes if you prefer your cheese a bit brown.

You can serve this with Parmesan Garlic bread if you wish. Use a loaf of french or italian bread from the bakery. Slice in half length wise. Place both halves center up on a cookie sheet or bar pan. Melt a stick of butter with minced garlic (you must decide on amount of garlic, it depends on the person)... top halves of bread w/ garlic butter. Then evenly top both halves with shredded parm. Place in the over to bake with spaghetti, and then broil for a moment or two before removing from oven, to crisp up the bread.