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Turkey Spaghetti Pie Recipe

Turkey Spaghetti Pie Recipe photo by Taste of Home

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This turkey-based entree is a tasty change from traditional spaghetti. Its saucy goodness really comes through when it's reheated on nights my husband and two active schoolboys need to eat in shifts. —Anita Cunningham of Blaine, Washington

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Diabetic Friendly

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Turkey Spaghetti Pie Recipe

Prep: 30 min. Bake: 25 min. + standing

Yield: 6 Servings

30 25 55

Ingredients

6 ounces uncooked spaghetti
5 tablespoons grated Parmesan cheese
1/2 cup egg substitute
3/4 pound lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1-1/2 cups meatless spaghetti sauce
1 cup (8 ounces) fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions

Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, Parmesan cheese and egg substitute. Transfer to a 9-in. pie plate coated with cooking spray and form into a crust; set aside.
In a nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutritional Analysis: One serving (1 wedge) equals 274 calories, 11 g fat (4 g saturated fat), 57 mg cholesterol, 710 mg sodium, 19 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Turkey Spaghetti Pie in Light & Tasty April/May 2001, p31

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Reviews for Turkey Spaghetti Pie

Turkey Spaghetti Pie

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Reviewed on Apr. 07, 2013 by newrecipejunkie

This was very good. I didn't tell my picky husband it was a light recipe and he still doesn't know! I will definitely make it again.

Reviewed on Jul. 05, 2012 by ConnieK

I have been making spaghetti pie ever since a friend's mother gave me a recipe for it back in the '70s!!! I've been trying to cut back on fat/calories and looking for "makeover" recipes for some of my favorites. This is an excellent reduced fat/calorie of one of my all time favorites. A must have for any cooks collection.

Reviewed on Jan. 04, 2011 by tjake104

I didn't want to make a special trip to the store, so I used what I had on hand. I used whole wheat speghetti, 2 eggs instead of the eggs substitute, and chopped up half a zucchini instead of the green pepper. We liked it alot and I will probably make it again. I don't consider it 6 servings, not if you are feeding a hungry 6'3" man. We did have about one serving of leftovers from the two of us. A nice change from everyday spaghetti.

Reviewed on Jan. 28, 2010 by jhurston

This is wonderful weeknight meal! It is on the table in 1 hour and everyone loves it. It presents well enough even for company!