(Admittedly, this is the vegetarian version from the variations)Mom's Spaghetti

1 lb. ground turkey or ground beef
1 8 oz. can of olives
a couple stalks of celery (chopped)
1 green pepper
handful fresh parsley
1 jar Barilla Mushroom & Garlic (or Tomato & Basil) Spaghetti Sauce
1 lb. box of spaghetti noodles

1. Brown meat, break into small pieces.
2. Mix in chopped celery, olives, green pepper, parsley, and spaghetti sauce
3. Heat on a medium temperature until bubbling

Serving Suggestions:
Serve with shredded parmesean cheese and french bread.

Make this vegetarian by leaving out the turkey, and substituting extra veggies (pictured).
Use colored bell-peppers (orange, red, yellow) instead of or in addition to green peppers.
Use other types of noodles such as Rigatoni or Tortellini.
Use baby-shrimp instead of ground meat (I use the frozen pre-cooked, pre-shelled shrimp; add them when you add the vegetables)
Add fresh sliced tomatoes (suggest to use a stiffer/crunchy variety of tomato--at my grocery store these tend to be the heirloom tomatoes and the "large tomatoes" rather than the hot-house grown smaller "vine ripe tomatoes")

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