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Spaghetti Turkey Pie

 Spaghetti Turkey Pie
This pretty spaghetti pie from Elnora Johnson from Union City, Tennessee blends well-seasoned ground turkey, cheese, veggies and tomato sauce in a crust formed from spaghetti. It's tasty comfort food your family will request again and again.
6 ServingsPrep: 30 min. Bake: 30 min.


  • 1 pound ground turkey breast
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup tomato sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seed, crushed
  • 1/8 teaspoon pepper
  • 6 ounces spaghetti
  • 1/4 cup egg substitute
  • 1 tablespoon reduced-fat stick margarine, melted
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon dried parsley flakes
  • 1/2 cup shredded part-skim mozzarella cheese, divided


  • In a large skillet, cook the turkey, green pepper and onion over
  • medium heat until meat is no longer pink; drain. Stir in the tomato
  • sauce, basil, fennel seed and pepper. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 20-30 minutes.
  • Meanwhile, cook the spaghetti according to package directions; drain.
  • In a bowl, combine the spaghetti, egg substitute, margarine,
  • Parmesan cheese and parsley flakes. Form a crust in a 9-in. pie
  • plate coated with cooking spray.
  • Stir 1/4 cup mozzarella cheese into the turkey mixture; spoon into

2 of 2

Spaghetti Turkey Pie (continued)

Directions (continued)

  • spaghetti crust. Cover and bake at 350° for 30 minutes. Uncover
  • and sprinkle with remaining mozzarella cheese. Bake 15 minutes
  • longer or until cheese is melted. Let stand for 10 minutes before
  • cutting into wedges. Yield: 6 servings.
Nutritional Facts: 1 slice equals 213 calories, 9 g fat (3 g saturated fat), 66 mg cholesterol, 296 mg sodium, 13 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.