Spaghetti Dish #2
Submitted by vicky81367
Baked spaghetti pie with a pasta crust, creamy cottage cheese layer, seasoned turkey filling, and bubbly mozzarella on top. A lighter spin on classic baked spaghetti that feeds eight.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minThink of this as lasagna’s fun, laid-back cousin.
A pressed spaghetti crust forms the base, topped with a layer of cottage cheese, then a savory turkey filling loaded with onions, peppers, tomato sauce, and Italian herbs.
Mozzarella melts over the top until golden and stretchy.
Using egg whites and fat-free cottage cheese keeps things on the lighter side without sacrificing that cheesy, baked-pasta satisfaction.
It feeds a full table of eight and looks impressive when you slice into those layered cross-sections.
Kitchen Tips
- Press the pasta crust firmly and evenly into the pan. Gaps will let the filling seep through and make slicing messy.
- Drain the turkey well after cooking. Extra liquid will make the layers soggy instead of holding their shape.
- Let the baked dish rest for 10 minutes before cutting. The layers need time to set so your slices come out clean.
Ingredients
Directions
Preheat oven at 350.
Prepare 13 x 9 x 2” pan with cooking spray.
To prepare crust, cook pasta in a saucepan with a large amount of boiling water for 10 to 12 minutes or until tender.
Drain well. Return to saucepan and stir margarine, egg whites, and Parmesan cheese into hot pasta.
Press spaghetti mixture onto bottom of prepared pan.
Spread cottage cheese over crust.
To prepare filling, cook turkey, onion, and peppers in a skillet until meat is no longer pink.
Drain off fat, if needed. Stir in tomato sauce, oregano, basil, and salt.
Spread meat mixture over cottage cheese.
Sprinkle mozzarella cheese over meat mixture.
Bake for 25 minutes.
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