Turkey Spaghetti Pie Casserole

Spaghetti Pie is an easy lasagna-esque dinner. To "healthify" this 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!

Course main, Main Course

Cuisine American, Italian

Keyword Lasagna, Pasta, Spaghetti Pie

Prep Time 25

Cook Time 28

Rest before slicing 5

Total Time 58

Servings servings

Calories 262kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Deep 12' skillet
Deep Pie Dish

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

Prepare ahead: Once the pie is assembled, cover and chill up to the next day. Bake an extra 5 minutes, then add the cheese. Allow to settle for 5 minutes, then slice and serve.

Recipe source: An old "McCall's Cooking School" magazine, from many years ago.

Nutrition