Spaghetti Pie is an easy lasagna-esque dinner. To “healthify” my Beef Spaghetti Pie Cassrole recipe, lean ground turkey and whole wheat pasta shaves a few carbs and fat. The homemade tomato turkey sauce is super quick and easy to make. You can customize with any spices you like (and maybe sneak in some veggies for kids). This version is equally delicious compared to my Classic Spaghetti Pie recipe. Leftovers keep well and make a great lunch for tomorrow!
My blog has had a recent update to better improve my Recipe Index. New categories have been added, and sub-categories for my MAIN and DESSERT categories. That meant I had to double-check that recipes were now in their proper category– all to help you hone in on what type of recipe your are looking for. One of my newest categories is “WELLNESS“. I’m starting to focus on recipes that are lower in calories and fat, so I hope to keep that category going!
One of my favorite casseroles in my Classic Spaghetti Pie. Not only is it delicious, it tastes even better the next day. Seriously! Could I make a version with ground turkey instead of ground beef? Turkey is leaner, and I have friends who don’t eat red meat.
First thing is to cook the spaghetti pasta. Whole wheat pasta is better than white pasta, because it retains nutrients and has more fiber than white pasta. I never thought I’d like whole wheat pasta, but that has changed. I can barely tell the difference! Whole wheat pasta it is.
While the pasta water is coming to a boil, the lean ground turkey is browned. Cooked ground turkey tends to look a bit “blah” and can be a bland. A tablespoon of low-sodium soy sauce perked it right up! For flavor, chopped onion and green bell pepper is sauteed in the same pan. Trust me, I’m careful around green bell peppers, because they have a tendency to say “hello” once I’ve eaten them. I consider them essential towards the flavor of this sauce.
What’s spaghetti sauce without garlic? One of my shortcuts is this frozen crushed garlic that I buy at Trader Joe’s. Oregano and Red Pepper Flakes add some seasoning and spice. For the tomato base to the sauce, you’ll need a small can of tomato paste. I like to cook it a bit, in the same pan to reduce the raw flavor.
Add one can of diced tomatoes and blend all of the ingredients together. Aha! The noodles have been cooked in salted water. Drain the noodle, but don’t rinse them!
While turkey filling is on a low simmer, let’s make the pasta “crust”. Mix melted butter, Parmesan cheese and one egg. Add the drained pasta, and thoroughly combine with tongs. Place in a greased deep pie dish. Spread the pasta evenly along the bottom and up the sides of the plate.
Evenly spread a layer of low-fat cottage cheese on top of the “crust”. Add the turkey filling and spread evenly. Bake at 350F for 25 minutes.
Remove the casserole, and spread about 1/2 cup Part Skim Mozzarella Cheese on top. Return to the oven for about 5 minutes or until the cheese has melted.
Let the Spaghetti Pie rest for at least 5 minutes, before slicing.
The slices can be tricky to remove, as the pasta is a bit “loose”. It doesn’t matter, because it’s still going to taste great!
TASTING NOTES: I am 100% truthful when I say that I couldn’t tell that I wasn’t eating ground beef. The soy sauce, I believe, adds a little extra umami to ground turkey. The sauce has a tomato tang, and the bell pepper adds a little extra tastiness.
THE NEXT DAY:
Once chilled, this Spaghetti Pie Casserole is much easier to slice. The “crust” has set perfectly. It takes 2-3 minutes in the microwave to be piping hot. Yep! Tasty leftovers. In fact, I think the flavor has popped even more!
Turkey Spaghetti Pie Casserole
Equipment
Ingredients
CRUST:
- 6 ounces spaghetti or angel hair pasta
- 2 tablespoons butter melted
- 1 egg
- 1/3 cup Parmesan cheese grated
MEAT FILLING:
- 1 pound lean ground ground turkey
- 1/2 cup chopped onion
- 1 large clove garlic finely minced
- ½ cup green bell pepper optional, but adds a lot of flavor. Replace with grated carrots, if you prefer.
- 1 Tbsp low sodium soy sauce
- 1/8 teaspoon red pepper flakes
- 6 ounces tomato paste
- 8 ounces diced tomatoes can
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 cup low fat cottage cheese or ricotta
Cheese topping:
- 1/2 cup part-skim mozzarella cheese grated
Instructions
- Preheat the oven to 350℉. Prepare a deep pie dish with non-stick cooking spray, set aside.
- Cook the pasta in salted water until just al dente; drain but don’t rinse.
For the "crust":
- Whisk the egg, melted butter, and Parmesan cheese and then add the pasta and combine. Press the pasta into the pie dish, working it up on the sides and distribute evenly.
- Evenly spread the cottage cheese mixture over the crust.
For the meat filling:
- On medium high heat, brown the turkey, then add the soy sauce. Push the meat and veggies off to the side of the skillet., and saute the onion, green pepper, and garlic. Cook until vegetables are softened.
- Add about 1 tsp more of avocado or olive oil an "cook" the tomato paste for a couple of minutes. Add the diced tomatoes, oregano and sugar on medium heat.Combine all of the filling and turn skillet to low.
Assemble the pie:
- Add the meat filling on top of the cottage cheese.
- Bake for 25 minutes. Remove from the oven, and evenly spread the mozzarella cheese. Bake for 5 minutes more, or until bubbly and melted.
- Allow to stand for 5 minutes, before slicing.
Notes
Nutrition
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