Baked Spaghetti Casserole

In a large skillet over medium-high heat, add olive oil and ground turkey. Break up the meat as it cooks.

Season the turkey with garlic powder, onion powder, and paprika. Add the diced green pepper, onion, and 3 cloves of minced garlic. Sauté until the turkey is browned and the vegetables are tender.

Pour in the marinara sauce, stir to combine, and let the sauce simmer while you prepare the other components.

Cook spaghetti according to package directions. Drain and set aside.

In a separate large pot or Dutch oven, melt the butter over medium heat.

Stir in the heavy cream and bring the mixture to a gentle boil.

Once boiling, add 2 cloves of minced garlic and the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Add the cooked spaghetti to the cream sauce and toss with tongs until fully coated.

Pour the spaghetti and cream sauce mixture into a large baking dish, spreading it into an even layer.

Top the spaghetti with the ground turkey meat sauce, spreading it evenly over the pasta.

Sprinkle the shredded cheddar cheese and then the shredded mozzarella cheese over the top.

Garnish with dried parsley.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for a few minutes before serving.