Turkey-Pasta Pie
Submitted by Kellie1969
A fettuccine crust holds layers of cottage cheese, broccoli, and seasoned ground turkey in tomato sauce, all baked under a Parmesan top. Part pasta, part pie, fully irresistible.
YIELD
1 piePREP
20 minCOOK
40 minREADY
1 hrsWhat happens when pasta night meets pie night? This.
Fettuccine gets tossed with egg and mozzarella, then pressed into a pie plate to form a golden, cheesy crust. A creamy cottage cheese layer goes down first, followed by broccoli florets, then a saucy ground turkey filling seasoned with Italian herbs and tomato.
A final dusting of Parmesan bakes up golden and bubbly. Let it rest 10 minutes before slicing so every wedge holds together.
Kitchen Tips
- Press the fettuccine crust firmly and evenly up the sides of the pie plate so it holds its shape
- Drain the ground turkey well before adding the tomato sauce to prevent a soggy bottom
- This freezes well before baking; just add extra time in the oven straight from frozen
- Swap broccoli for spinach or zucchini depending on what’s in the crisper
Ingredients
Directions
Cook ground turkey and onion in 10-inch skillet over medium heat, stirring frequently, until no longer pink; drain.
Stir in tomatoes, tomato sauce and italian seasoning.
Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
Meanwhile, cook fettuccine as directed on package; drain.
Beat 1 egg and the margarine in medium bowl.
Stir in fettuccine and mozzarella cheese.
Spoon mixture into ungreased pie plate, 10×1½ inches; press evenly on bottom and up side.
Mix cottage cheese and 1 egg; spread over fettuccine mixture on bottom of pie plate.
Sprinkle with broccoli. Spoon turkey mixture evenly over top.
Sprinkle with Parmesan cheese.
To serve now, heat oven to 350℉ (180℃).
Bake uncovered about 30 minutes or until hot in center.
Let stand 10 minutes before cutting.
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